Linguini With White Clam Sauce

10 persons

Time to make:
20 minutes

Calories per Servings:
Not Available


  • 13 oz chopped clams, drained, reserving liquid
  • 8 oz bottle clam juice
  • 1 tbsp chopped parsley
  • 1/4 tbsp basil leaves
  • 2 clove garlic, minced
  • 1/4 cup olive oil
  • 1 tsp grated parmesan cheese
  • 1/2 lb linguini


  1. Linguini: Follow directions on package for cooking. When linguini is done, pour into a colander and run cold water over thepasta for about 15 seconds
  2. White Clam Sauce: Heat olive oil in medium saucepan. Cook garlic until tender about 15 seconds
  3. Add reserved clam liquid and remaining ingredients except clams
  4. Bring to a boil, reduce heat and simmer 5 minutes
  5. Add clams, heat through
  6. Optional: To thicken sauce, add 1 tablespoon cornstarch mixed with 1/4 cup water. Serve over linguini. Refrigerate leftovers.