Linguine with White Clam Sauce

I first fell in love with linguine with white clam sauce at Amici’s East Coast Pizzeria!  I was out by Livermore a few years ago running back and forth from Home Depot to Lowe’s Hardware looking for various matching pieces of cabinetry to customize my ready-made kitchen cabinet pieces for the kitchen remodel underway.  Once again, it was getting late, and I was alone and in need of a comforting satisfying meal after a day’s running around everywhere.  After entering Amici’s warm bustling family friendly atmosphere, I looked through a menu with many options as far as Italian goes, including gluten-free and reduced carb pizza.  The caesar salad sounded like a healthy start.  The waiter suggested I try the anchovies with it.  I had never liked the “too salty taste” as a pizza topping, but I thought I’d give it a try.  Amazing!  I absolutely loved the fresh anchovy saltness juxtaposed with the creamy caesar romaine and grated parmesan.  For the main course, I chose the linguine with white clam sauce.  After enjoying every bit of  my caesar, my clean plate was taken away and replaced with a warm rustic light brothy pasta dish with a side of bread that will forever remain in my food memory bank!  The linguine floated in a light flavorful clam broth imbued with plentiful chopped clams to the last bite.  With  fresh sourdough bread to sop up the remaining broth, need I say more?  It was kind of a splurge, but I felt it a well-deserved one.;)  (Amici’s Menu)  I learned that I could revive this fond food memory at home low-cost for an entire large family with a few fresh ingredients and others already in my shelves; well, not really, but they are now.  I talked to a few people about it and played with the basic recipe for linguine with white clam sauce, so here it is!!  This Recipe has interactive features, so just click on any particular ingredient in this recipe and you will get the nutritional facts and definition for it.  Click on the “Dig-in” button, and you get the whole nine yards about it!!!  Try it; it’s uber cool!


Recipe: Linguini with White Clam Sauce

From Sweetkitchengirl: On the Cutting Edge | Main Dishes | Italian

How to make the best linguini with clam sauce ever, quick and easy!! Deliciously flavorful and healthy recipe can be adapted for vegan and gluten-free diets..


cal Calories 291kcal

High fat Total Fat 19g

sat fat Saturated Fat 4g

chol Cholesterol 42mg

sodium Sodium 179mg

carbs Total Carbohydrate 25g

Serving size 85g Calories from fat 171kcal Fiber 0g Protein 6g Sugar 0g
8 servings


  • 1 ( 12 oz.) package of linguini pasta (cooked a la dente)
  • 1/2 c. canola oil
  • 1 tsp. minced garlic
  • 1 jar of clam juice
  • 1 can of chopped clams
  • 1 can of whole baby clams
  • 1/4 stick of butter
  • 1 2 Tbsp. white wine (not required)
  • 1/4 tsp. dried basil
  • 1 small piece of vegetable boullion cube
  • 1 heaping Tbsp. fresh minced curly parsley
  • 1 chopped Roma tomato
  • Juice of 1/2 a lemon
  • 4 5 grinds of sea salt
  • 10 grinds of black pepper
  • Garnish:
  • extra virgin olive oil
  • fresh minced curly parsley
  • red pepper flakes
  • freshly grated Parmesan cheese
  • lemon wedges


  1. Start your pasta, first.
  2. Fill pot halfway with water.
  3. Add 1-2 Tbsp. sea salt.
  4. Add linguini pasta.
  5. Cook a la dente according to the directions on package.
  6. This is usually 7-11 minutes depending on the brand.
  7. Stir pasta occasionally to prevent sticking.
  8. Drain pasta and set aside.
  9. I like to splash some extra virgin olive oil in and toss lightly at this point to keep it separated.
  10. Start the sauce right after you drop the pasta in boiling water.
  11. Add the oil and minced garlic to your hot non-stick saute pan on high heat.
  12. First, lightly saute garlic.
  13. Next, add the following ingredients to saute pan:
  14. 1 jar of clam juice
  15. 1 can of chopped clams with the liquid
  16. 1 can whole baby clams with the liquid
  17. 1/4 stick butter
  18. 1/4 tsp. dried basil
  19. a small piece of vegetable boullion cube..
  20. Reduce heat to a low simmer and cook sauce for 10 minutes.
  21. When linguini is almost cooked a la dente (about 7 minutes in),
  22. add 1-2 heaping Tbsps. fresh finely chopped curly parsley,
  23. Add 1 diced roma tomato,
  24. Use a fork to squeeze the juice of 1/4 to 1/2 lemon into the broth.
  25. Add 4-5 grinds sea salt.
  26. Add 10 or more grinds of black pepper.
  27. Add linguini cooked a la dente to the sauce.
  28. Toss it in the sauce until it is well coated .
  29. Pour warm mixture into a large serving dish
  30. Garnish with some fresh minced parsley, red chili pepper flakes, freshly grated Parmesan cheese, extra virgin olive oil and lemon wedges to the side.
  31. Here is the online recipe that I modified to make my own sauce.


  • If you are vegan and want to skip the butter, substitute 1/4 c. extra virgin olive oil and 2 Tbsps. white wine.
  • If you have gluten allergies, use a corn or rice linguini pasta.
  • Don’t add oil to the salted pasta water.
  • Stir pasta often to separate noodles.
  • Keep pasta boiling for minimum time required to cook it a la dente and remove immediately.









Mangia bene!!!


  • Vasantha Bala says:

    I love this receipe.But i am going to try different sea food instead clam .What do you suggest.?thanks for these kind

  • Vasantha Bala says:

    OF I am not able to continue my sentence above.I am going to try using Indian vermicelli instead as I have it in my pantry all the time.

    • admin says:

      Mom, try substituting Red Rockfish and cut up Large Prawns or Scampi, since you and dad don’t eat shellfish. Indian Vermicelli is a rice stick, so don’t overcook it before adding to the sauce..keep it a la dente. Also, you can add 1/8 to 1/4 t. of Red Pepper Flakes to the oil at the same time you saute the garlic, since you like it spicy!

      • admin says:

        Mom, since you will be missing the liquid from the clam juice, add about 20 ounces of vegetable or chicken broth as a substitute liquid, and they do sell something called “fish sauce” in the Thai food section of any grocery store. You can add about 1 Tbsp. of this fish sauce to give it some fish flavor, but don’t add too much!!

  • Vasantha Bala says:

    I love your recipe coma table to Indian vermicelli / Uppuma !!!. Yum , yum!. K

    • admin says:

      Dad, I hope you had a most excellent 81st birthday, yesterday! This “Linguine with White Clam Sauce” recipe was published yesterday as my birthday present to you, because you are the best dad ever!!! Love you, you octogenarian!!!:)

  • Larry Broderick says:

    If clams aren’t available, go with calamari.

    • admin says:

      Thanks for the back up idea, Larry! Can you post your link, here, too? Also, should the calamari be sautéed with the garlic or just added to the broth? I’m getting hungry thinking about it!!

  • Larry Broderick says:

    I just made calamari and chorizo pasta on Friday night actually! I cook the sausage that we either preslice or crumble in a saute pan first, reserving about 1/2 of the drippings. Add the garlic and cook it until it’s a light gold color. Add some white wine to deglaze. Let that come to a heavy simmer and then add the squids. Right as the squid bodies turn a bright white and the tentacles curl up I take it off the heat and add some fresh chopped parsley. Add a ladle full of pasta water and stir to mix, add your pasta of choice and serve immediately, mixing all of the ingredients. You can add Red Pepper flakes at this time, or bring the shaker to the table. And don’t forget the Barolo wine to pour as a fantastic accompaniment.

    • admin says:

      Thanks for sharing your recipe, Larry, for calamari and chorizo pasta!! That sounds wonderful, and I’ve never tried or found anything like that in a restaurant. I might add, for pescatarians, that soy-rizo tastes almost like chorizo; it’s vegetarian!

  • Larry Broderick says:

    I’m just a hotel sales guy that LOVES to cook. It’s my passion!

  • Mary Cox Barclay says:

    We made this dish for dinner tonight and it was really delicious. The broth is light, not creamy and you can really taste the clams. I think this would be great with any kind of seafood and might try it with some shrimp as well as clams next time. I would definitely recommend this to anyone who likes seafood and pasta. Even my 14-year-old son enjoyed it’s tasty flavor. Thanks, Valli!

    • admin says:

      Mary, I’m so excited that you made this dish for your family!! I’m seriously doing the happy dance about it!!!:D So glad that your 14-year-old son even had something to say about the “Linguine with White Clam Sauce”! He found it “tasty”? What joy! It is a great family dish to be mopped up to the end with some good bread and complimented by your favorite beverage.:) If you do add shrimp, make sure you still use the same amount of liquids provided by the clam juices in the recipe.


  • Larry Broderick says:

    It’s the #1 choice of our 9 year old son. He’s been eating that since he was 6.Kids only eating chicken finger and mac and cheese be damned!

  • Pat Kong says:

    I love linguini and clams. Since I am fan of big, meaty clams, I think I am going to switch the baby clams to meatier ones. Also, I will definitely add the wine.

    Thursday May 2, 2013 at 9:31 am

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