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Clams and Linguine in a White Wine Sauce

Pssstt..clams are in season.

Clams are such a versatile shellfish and outside of being listed on a raw bar menu or steamed, I cannot think of a more flavorful pairing than adding linguine, garlic, olive oil and a dry white wine. This is quite simply one of the easiest, more elegant dishes you can serve — impressing every guest with your pasta know-how.

Ingredients: (recipe for 2)

  • 15 little neck clams
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1T dried oregano
  • 1T crushed red pepper
  • 1 cup white wine
  • 1 cup reserved pasta water
  • 3T butter (unsalted)
  • 8 ounces linguine
  • 3T fresh parsley, minced
  • Salt and pepper to taste
  • Fresh Parmesan for grating


Heat water to boiling and cook the pasta al dente, reserving 1 cup of cooking water and setting the pasta aside. Heat the olive oil and saute the garlic for 2-3 minutes. Add crushed red pepper and cook for another minute until fragrant. Add white wine and the reserved pasta water and cook for another 3-5 minutes. Add the clams, cover and simmer 5-8 minutes.

Once clams have opened (discard any that have not opened), remove with a slotted spoon and set aside. Bring broth to a light boil then add butter, parsley, cooked pasta, salt, and pepper.

Return the clams to the pan, tossing to coat all ingredients. Serve immediately in a large bowl for passing or individually to make sure clams are divided equally.

If your guests are anything like mine, every time you serve this dish the plates always come back looking exactly like this!

A classic Italian dish sure to have everyone talking and complimenting your culinary skills for weeks to come.

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