Chef Lou's Linguini with White Clam Sauce

A simple, easy dish to make this rainy weekend. Chef Lou's pasta only takes 10 minutes to prepare.

Linguine with White Clam Sauce


 Prep Time: 10 min  


Cook Time: 25 min


  • 1 pound dry linguine or spaghetti
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons finely chopped garlic
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup dry white wine
  • 1/2 cup chicken broth
  • 36 little neck clams, or I package of frozen clams (optional)
  • 2 cans chopped clams
  • 1 jar clam juice
  • 1 cup shredded parmesan cheese
  • 3 tablespoons finely chopped flat-leaf parsley
  • Freshly ground pepper
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • 1 fresh lemon juiced
  • 2 tablespoon butter


Bring a large pot of water to a boil and season generously with salt add two tablespoon of olive oil, Boil the pasta until al dente , tender but still firm.

While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add all ingredients and cook until all the clams are opened, about 6-8 minutes.

Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Add a pinch of pepper to taste. Divide among bowls and serve immediately.

Serve with fresh garlic bread

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