Italian Linguine with White Clam Sauce

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  •  1 Pound Linguine Pasta
  • Olive Oil
  • Sea Salt
  • 5 Cloves of Garlic, Minced
  • 2 Tbsp Fresh Chopped Basil
  • 1/4 Tsp Red Pepper Flakes
  • 2 Cups Alcohol Free White Wine
  • 2 10oz cans Whole Clams, Drained
  • 1 Lemon, Juiced
  • 1/4 Cup Clam Juice
  • 3 Tbps Unsalted Butter
  • 1/2 Cup Shredded Parmesan


Bring a large pot of water to a boil, add in olive oil and salt. If you’re quick enough and have everything together, you can make the sauce while the pasta is cooking. If not, make the sauce first! Cook the pasta al dente, about 1 minute before the package says to cook it. Drain.

In a large skillet, heat some olive oil and sautee the garlic for 2 minutes. Add in the basil and red pepper flakes and cook for 1 minute. Add in the wine to deglaze the pan and add in the clams, lemon juice and clam juice. Bring to a simmer and remove from the heat. Add in butter and stir to combine until butter is melted. Add in the cheese and pasta and toss to coat.

Serve and enjoy!