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Clams with Linguine

Makes: 6  servings Start to Finish 40 mins


  • 1 8 ounce bottle clam juice
  • 1/2 cup  dry white wine
  • 3 dozen littleneck clams, scrubbed
  • 1 cup  finely chopped onions
  • 1 cup  finely chopped carrots
  • 1/2 cup  finely chopped celery
  • 2 teaspoons  minced garlic
  • Pinch dried thyme
  • Pinch red pepper flakes
  • 2 tablespoons  chopped fresh parsley
  • 2 teaspoons  extra-virgin olive oil
  • 1/4 teaspoon  salt
  • 1 pound  dried linguine, cooked according to package directions


1. Bring clam juice and wine to boil in saucepot. Add clams; cover and cook until shells open, 5 to 6 minutes. Transfer clams to bowl with slotted spoon; cool. Remove clams from shells and coarsely chop. (Discard any unopened clams.) Add onions, carrots, celery, garlic, thyme, and red pepper to clam juice. Simmer over medium heat until vegetables are tender, 25 minutes. Stir in chopped clams, parsley, oil, and salt. Toss sauce with hot pasta in large serving bowl. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)390,
  • Fat, total(g)4,
  • chol.(mg)34,
  • sat. fat(g)1,
  • carb.(g)64,
  • pro.(g)23,
  • sodium(mg)323,
  • Percent Daily Values are based on a 2,000 calorie diet