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Linguine with White Clam Sauce is simple, fresh and delicious – as well as budget-friendly! We’re sharing all of our tips and tricks so you can make this easy Italian dish at home!
1 pound dry linguine pasta
1/4 cup extra virgin olive oil
2 large garlic cloves sliced thin
Pinch red pepper flakes
4 anchovy filets
1 teaspoon dry oregano
3 pounds cleaned shell-on littleneck clams (about 2 1/2 dozen) *see note below recipe about alternatives to fresh
3/4 cup white wine (we used chardonnay)
3 tablespoons fresh Italian flat leaf parsley, chopped fine and divided
4 tablespoons freshly grated Parmesan cheese, divided (Note: Adding Parmesan is not traditional, so feel free to leave it out.)
A little more extra virgin olive oil to drizzle over the finished dish
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*Note: If fresh littleneck clams are not available in your area, you could use fresh, frozen or canned chopped clams along with bottled clam juice. Look for fresh or frozen clam containers that equal approximately 2 cups of chopped clams and purchase one bottle of clam juice. During Step 4 above (when you are adding the shell-on clams), add the juice and cook uncovered for two minutes along with the wine, garlic, etc. Just prior to adding the cooked linguini into the sauce, add the chopped fresh or frozen clams and cook for one minute. Using chopped clams this way will ensure they don’t get tough and rubbery which will happen if you cook them too long so adding just before the pasta will ensure that they stay tender. One last note…Canned chopped clams will most likely be precooked in which case you don’t want to cook them further. Just make sure they go into the pan after the cooked pasta.
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