Go Back
+ servings
a bowl of linguine in a blue floral bowl topped with clam sauce.
Print Pin
4.22 from 19 votes

Linguine with White Clam Sauce

Linguine with white clam sauce in a delicious easy meal ready in under 30 minutes. Canned clams, white wine and fresh herbs over linguine or high fiber linguine makes for a delicious meal.
Course Main Dish
Cuisine Italian
Keyword easy dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 servings
Calories 403kcal
Author Eileen Kelly


  • 1 pound linguine Note 1
  • 1 teaspoon olive oil
  • 2 teaspoons light butter
  • 1 small shallot, finely chopped
  • 3 cloves garlic, finely minced
  • ½ teaspoon crushed red pepper flakes
  • ½ cup white wine
  • ½ lemon, juiced
  • 26 ounces chopped clams the clam juice will be used
  • ½ cup fresh parsley, chopped Note 2
  • 1 teaspoon fresh oregano, chopped Note 2
  • ¼ teaspoon salt
  • ½ teaspoon pepper


Cook Linguine

  • Cook linguine according to package directions. Set aside.

How to Make White Clam Sauce

  • Drain the juice from the canned clams into a medium size bowl.
  • In a medium saucepan, over medium heat, melt the olive oil and light butter.
  • Add in the chopped shallot, saute about 3 minutes.
  • Mix in the minced garlic and crushed red pepper for about 1 minute.
  • Pour in the white wine, reserved clam juice and lemon juice.
  • Cook another 5 minutes, stirring often.
  • Add in the chopped clams, fresh parsley, oregano, salt and pepper. Cook another minute.
  • Taste sauce, reseason if needed.
  • Toss with the cooked linguine and serve immediately.


Note 1: whole wheat, high fiber, or gluten-free pasta works.
Note 2:  If using dried herbs, use about 1 - 1 ½ Tablespoons dried parsley and about 1 teaspoon of dried oregano.
Note 3: Nutritional value includes pasta.
Tips for Great Linguine with White Clam Sauce
  • Always salt the pasta water to add flavor to the pasta. 
  • Cook the pasta al dente, about 10 minutes. 
  • If you do not cook with wine, use bottled clam juice.(This would be in addition to the clam juice from the canned clams)
  • Fresh parsley in the sauce is best. In a pinch, dried parsley works.
  • Nutritional value is estimated and can change based on ingredients and proportion size.


Serving: 5servings | Calories: 403kcal | Carbohydrates: 72g | Protein: 16g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 261mg | Potassium: 287mg | Fiber: 3g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 10mg | Calcium: 48mg | Iron: 2mg