Linguine With White Clam Sauce

Linguine With White Clam Sauce

Shellfish fans will love this creamy linguine, which includes a rich mix of clam broth and wine, enriched with butter and seasoned with fragrant spices and herbs. The clams are gently cooked to preserve their fresh flavor.

IngredientsServes 4

  • ⅓ cup extra-virgin olive oil
  • ¼ cup minced shallot
  • 4 teaspoons minced garlic
  • 2 pounds petite Manila clams, washed well
  • 4 teaspoons chopped fresh oregano
  • 1-2 teaspoons crushed red pepper flakes
  • 1 cup clam broth
  • 1 cup dry white wine
  • 1 stick (½ cup) unsalted butter, cut into ½-inch pieces
  • Salt to taste
  • 1½ pounds fresh linguine or fettucine


  1. Bring a pot of water to a boil, salting liberally.
  2. Meanwhile, heat the oil in a large skillet. Add the shallots and garlic and cook until softened, 2 minutes. Add the clams, oregano and red pepper flakes and cook, stirring for 2 minutes. Add the clam broth and wine and bring to a boil. Cover and cook 3 minutes or until clams open. Remove clams to a large bowl and cover to keep warm. Reduce liquid in skillet until nicely flavored, about 6-8 minutes. Add the butter and stir until melted. Season with salt if needed.
  3. Put the pasta in the boiling water and cook, just until al dente, about 3 minutes. Drain and divide between serving bowls. Top with the clams and pour the sauce over. Serve.