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Linguine with Herbed Clam Sauce

This impressive pasta looks and tastes so much like fancy restaurant fare, you'll want to serve it to guests. But the recipe is so easy to prepare that you can enjoy it just about anytime. —Carolee Snyder, Hartford City, Indiana
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    4 servings


  • 1 can (10 ounces) whole baby clams
  • 1 can (6-1/2 ounces) minced clams
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/3 cup minced fresh parsley
  • 4 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or chicken broth
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • Dash pepper
  • Dash cayenne pepper
  • Hot cooked linguine
  • Shredded Parmesan cheese


  • Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
  • Add drained clams; saute 2 minutes longer.
  • Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.
Nutrition Facts
1-2/3 cups: 328 calories, 26g fat (9g saturated fat), 73mg cholesterol, 521mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 10g protein.

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