This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

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  • Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.

  • Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

Nutrition Facts

477 calories; protein 24.2g; carbohydrates 46.8g; fat 21.1g; cholesterol 140.5mg; sodium 585.1mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2015
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water to make it thicker. Thumbs up!! Read More
(6)

Most helpful critical review

Rating: 2 stars
05/26/2016
The dried oregano overwhelmed most of the other ingredients including the lovely fresh parsley and the wine and most importantly the clams. Read More
17 Ratings
  • 5 star values: 11
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/15/2015
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water to make it thicker. Thumbs up!! Read More
(6)
Rating: 5 stars
07/15/2015
The first 2 times I made this recipe I followed it to the letter. This time I will be adding some fresh squeezed lemon juice. It is just a preference of mine. I love lemon. Eugene many thanks for a wonderful recipe. Read More
(2)
Rating: 5 stars
01/14/2015
Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully. Read More
(2)
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Rating: 5 stars
09/15/2014
Oh my goodness...this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams I like it meaty! Also this recipe is even better reheated the next day! Read More
(1)
Rating: 4 stars
08/16/2018
I added Brussel sprouts and used anchovies paste. It was great! Read More
Rating: 4 stars
08/21/2014
This was very good! I did use only 1 can of clams which was plenty for 5 of us used a tad more butter and skipped the oregano (just a personal preference). My Italian husband loved it! Seeing as he bought about 6 cans of clams recently I think I'll be making this one again! Read More
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Rating: 5 stars
07/20/2016
Excellent! I didn't have fresh parsley or oregano so I used dry. Added a few squeezes of fresh lemon and some clam juice. Very good! (Of course make sure your significant other eats it too or the garlic breath will be off-putting haha!) YUM! Read More
Rating: 5 stars
04/07/2018
This is a fantastic recipe. It was delicious the first day but got better the second. Read More
Rating: 4 stars
09/20/2013
Very easy an very good Read More
Rating: 2 stars
05/26/2016
The dried oregano overwhelmed most of the other ingredients including the lovely fresh parsley and the wine and most importantly the clams. Read More
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