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+ servings

White Clam Sauce

This delicious and savory pasta dish is made even easier with canned clams.
Course Main Course
Cuisine Italian
Keyword olive oil, pantry staples, pasta
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Servings 6 servings
Calories 240kcal
Cost $3


  • 1 (12-ounce) package linguine pasta
  • 3 (8-ounce) cans minced clams juice drained and reserved
  • 1/4 cup olive oil good quality
  • 1 teaspoon salt
  • 4 cloves garlic minced
  • 1/2 cup chopped parsley plus more for garnish
  • 1 cup dry white wine
  • 1 cup clam juice from cans
  • crushed red pepper flakes for garnish, optional


  • Cook the linguine pasta in a large pot filled with salted water until al dente. Drain. Saute the garlic in the olive oil in a large skillet. Add the liquid from the clams, the white wine, and the salt. Stir everything well.
  • Bring to a boil, and then cook on medium to high heat for 10 minutes, or until the liquid is reduced by about half. (It's still going to be a little liquidy, but that's okay!)
  • Stir in the clams and parsley until they are heated through. Reduce the heat to low.
  • Add the cooked and drained linguine to the skillet. Toss the pasta over low heat for a few minutes until the pasta absorbs some of the sauce, but not all. (It will continue to absorb the sauce after it's plated.)


  • Ingredient variation: In Southern Italy, tomatoes and fresh basil are often added to this dish.
  • Tips for cooking pasta al dente: Make sure to heavily salt your water. Use plenty of water in the pot, too, so that the pasta has plenty of room to move around and expand.


Calories: 240kcal | Carbohydrates: 24g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 445mg | Potassium: 132mg | Fiber: 1g | Sugar: 2g | Vitamin A: 531IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 2mg | Net Carbs: 23g