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Linguine with clam sauce

An easy recipe worthy of a fine Italian restaurant, at a fraction of the cost! Clams are a lean source of protein, rich in iron, B12 and Omega- 3 fatty acids. Combined with a good measure of garlic and olive oil, this dish rates high on the health benefit scale!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Dish
Cuisine: Italian, Mediterranean
Keyword: clams, garlic, pasta
Servings: 4
Calories: 378kcal
Author: Veronique Eichler



  • Cook pasta per package instructions.
  • Drain the clams and reserve the juice (you should have about 1 cup)
  • While pasta water is heating, heat olive oil in a large saute pan over medium heat
  • Add garlic, red pepper flakes and half of the parsley (2 tbsp). Saute for a minute.
  • Add white wine and clam juice to the pan, bring to a boil and reduce the liquid until it has thickened a bit (about 3 minutes)
  • Add the clams to the sauce and heat through. Cover and keep warm while pasta is cooking.
  • When pasta is ready, take about 1/4 cup of pasta water and add to the clams.
  • Drain the pasta, add it to the sauce. Add the rest of the parsley, stir and serve.
  • Garnish with a few shavings of Parmesan cheese


Calories: 378kcal | Carbohydrates: 47g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 77mg | Potassium: 203mg | Fiber: 2g | Sugar: 2g | Vitamin A: 422IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 1mg