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Ron's Favorite Linguine with White Clam Sauce

Rated as 4.67 out of 5 Stars

"Canned baby clams and their juice are cooked with white wine, garlic, butter, and red pepper flakes to be served over linguine in this fast recipe."
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30 m servings 453
Original recipe yields 6 servings


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  1. 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.
  2. Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.
  3. Stir red pepper flakes with the garlic; add white wine and reserved clam juice. Cook the mixture until the liquid reduces in volume by half, about 3 minutes.
  4. Drop butter into the liquid and cook until melted, 2 to 3 minutes; season with salt and pepper. Add clams to the pot; cook until he clams are heated through, 1 to 2 minutes. Stir linguine with the clam mixture to coat; season with parsley and oregano.

Nutrition Facts

Per Serving: 453 calories; 13.7 58 18.1 26 68 Full nutrition

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I love that this recipe uses ingredients that I usually have on-hand. It's quick, easy, and delicious. In the time it takes to boil the water and cook the pasta, you can have the sauce done! Tha...

I made this recipe tonight, but used squid ink pasta in place of the linguine. My husband and I enjoy a little extra spice so I upped the garlic by 2 cloves and added an extra little pinch of re...

Made this and loved it, I added 2 cans of canned clams and topped w/parmesan. Great simple recipe!