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Linguine with Herbed Clam Sauce

Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. —Carolee Snyder, Hartford City, Indiana
Linguine with Herbed Clam Sauce Recipe photo by Taste of Home

Ingredients

  • 1 can (10 ounces) whole baby clams
  • 1 can (6-1/2 ounces) minced clams
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/3 cup minced fresh parsley
  • 4 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or chicken broth
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • Dash pepper
  • Dash cayenne pepper
  • Hot cooked linguine
  • Shredded Parmesan cheese

Directions

  1. Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
  2. Add drained clams; saute 2 minutes longer.
  3. Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

Linguine with Clam Sauce Tips

What goes well with linguine and clam sauce?

What goes better with pasta than a crusty loaf to soak up all the good sauce! Mom’s Italian Bread is perfect for a linguine with clam sauce recipe.

Can you use the liquid from canned clams for linguine with clam sauce?

Using canned clams is a great way to get lots of flavor into your pasta when you don’t live near a coast. The liquid holds just as much flavor as the clams, so make sure to save it and add it back in! If you’re using fresh clams, you can cook them and save the cooking water to use the same way. Here are some more of our favorite clam recipes.

Can you freeze linguine with clam sauce?

Because this dish uses cornstarch in the sauce, we don’t recommend it for freezing. Cornstarch-based sauces tend to fall apart once thawed into gloopy messes. However, if you have lots of cooked pasta leftovers sans sauce, you'll want to check out our guide to freezing pasta.

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1-2/3 cups: 328 calories, 26g fat (9g saturated fat), 73mg cholesterol, 521mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 10g protein.

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