Linguine with Garlicky Clam Sauce

Bon Appetit

This is so good.  As with most pasta sauces, save a little bit of the cooking liquid after draining the pasta and throw it all in the mix.

  • 12 oz. Linguine
  • 3 T. butter
  • 5 T. olive oil
  • 6 large garlic cloves, minced
  • 3 10 oz. Minced clams, drained, juices reserved
  • 1/3 cup dry white wine
  • 1 large carrot, coarsely chopped
  • 2 T. fresh oregano or 1 ½ t. dried
  • ½ cup chopped fresh parsley
  • salt and pepper

Cool linguine pasta until al dente.  Melt butter with oil in large skillet over low heat.  Add garlic until fragrant, approximately 1 minute.  Add juices reserved from clams, wine, carrot and oregano.  Increase heat to high and boil until reduced to 1 ½ cups, about 12 minutes.  Stir in clams and all but 1 T. of parsley.  Simmer until just heated through, 1 minute.  Season sauce with salt and pepper.

Drain linguine well; add to skillet of hot clam sauce.  Gently toss to blend.  Transfer pasta to large serving platter and garnish with reserved 1 T. fresh parsley.  Serve immediately.

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2 thoughts on “Linguine with Garlicky Clam Sauce

  1. This my families absolute favorite recipe. I’ve been making it for over 25 years and it never disappoints. This recipe doesn’t need to be altered in any way. Its perfect as is.

  2. This my families absolute favorite recipe. I’ve been making it for over 25 years and it never disappoints. This recipe doesn’t need to be altered in any way. Its perfect as is. This must be a reposted recipe from long ago, because it’s identical to the old one I have from Bon Appetit.

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