“After a good dinner one can forgive anybody, even one’s own relations.”
Oscar Wilde

Hello foodies! Today we are introducing one of our favorite Italian recipes: a 30-minute seafood linguine with clam sauce. This is a very easy recipe that doesn’t require that many ingredients but can be as easy as using store-bought sauce. It is basically divided into two parts: cooking the noodles (which is fairly easy), and cooking the sauce. Now, you can have a wide range of variations for either — so feel free to take this recipe and work it to what you desire.

Prep time: 10 minutes

Cooking time: 20 minutes

linguine clam sauce ingredients


  • 1 lb (450 g) of linguine (or your preferred pasta)
  • 2 cans of chopped or whole clam (with juice)
  • 1/3 cup of butter
  • 1/3 cup of olive oil
  • 4 cloves of garlic
  • salt and garlic
  • parsley
  • white wine (optional)
  • lemon (optional)



Dice your cloves of garlic into tiny pieces.
Cut a sprig of parsley into small pieces.
Melt your butter.


Start by boiling a pot of water and cooking your linguine (or whatever pasta you chose) until it is al dente. (should take around 10-15 minutes)
Feel free to add in some salt for taste and some olive oil so it doesn’t stick.


In a separate pot, turn up the heat to medium-high and pour in the butter, olive oil, and cloves of garlic.
When the garlic is slightly brown, begin to add in the canned clams and its juice, the chopped up parsley (should be around 1-2 tsp, feel free to add more), and the salt and pepper for taste.
Feel free to also squeeze half a lemon and half a cup of white wine! (optional)
Cook for about 5-8 minutes or until the sauce is steaming.

linguine clam sauce stirring sauce

When the pasta is done, drain it, and serve the clam sauce over.
Top with Parmesan cheese for taste.

Feel free to adjust recipe as needed & enjoy!

linguine clam sauce2

linguine clam sauce1

linguine clam sauce3

Post Notes

We loved the recipe and people have raved about how good it is for their family. BUT, some of the things we learned from making this recipe (and some feedback we got) was that the sauce base was really oily. We can imagine, since we are using almost 2/3 cup of oil/butter why that is. For your recipe, you can chose to cut down on the amount of oil but the sauce will be a bit off.

Other alternatives? Add more wine, add more clam juice, or add some starch/flour to thicken it. Try this recipe out with your own twist and tell us how it goes!

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