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Linguine in White Clam Sauce

Linguine White Clam Sauce

Linguine in White Clam Sauce Recipe

Remember not to overcook the clams (no longer than 5 minutes) as they will taste rubbery as a result.


  • 250 grams clams such as manila clams, asari clams or lala clams
  • 1 serving (about 60-80 grams) linguine
  • 1.5 tbsp olive oil
  • 1 garlic clove thinly sliced
  • 1/4 tsp red pepper flakes to taste
  • 1/2 glass white wine
  • a small knob butter
  • 50 grams Italian parsley finely chopped
  • 1 tbsp extra-virgin olive oil
  • salt and black pepper to taste


  1. Scrub clams with a hard brush, then soak in salted water for at least an hour for the clams to purge out sand and impurities. Drain and rinse clams.
  2. Cook linguine according in boiling salted water until al dente (usually about 2-3 minutes minus package indicated timing). Reserve 1/2 cup pasta water.
  3. Heat olive oil in pan, saute garlic until light golden brown, then add the clams. Add pepper flakes and wine; let the wine evaporate. Cover with lid and allow the clams to steam for about 3 minutes, or until all the shells open, shaking the pan occasionally. Discard any clams that remain closed.
  4. Toss pasta with clams, butter, freshly chopped parsley and an extra drizzle of extra virgin olive oil. Add a little of the reserved pasta water to bind everything together. Season with salt and pepper.
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15 comments on “Linguine in White Clam Sauce”

  1. What about Japanese cooking sake?

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