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You are here: Home / Dinner / Linguini with Clam Sauce

Linguini with Clam Sauce

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

February 21, 2013 by Hugs & Cookies xoxo 3 Comments

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Linguini with Clam Sauce

Love clam sauce? We sure do and I am going to give you my recipe for both white clam sauce and red clam sauce. This week I made the red clam sauce twice because everyone loved it that much!! You may also love Parmesan Garlic Wings and  SCRUMPTIOUS BAKED CLAM DIP!

clam sauce

 

 

 

 

 

White Clam Sauce

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Ingredients
  

  • 2 T. olive oil
  • 4 garlic cloves chopped
  • 4 T. butter
  • 1 c. white wine
  • 3 cans chopped clams one with the liquid, the others drained
  • 25 littleneck clams
  • 1 lemon
  • parsley
  • parmesan cheese
  • 1 pound cooked linguini tossed with butter salt, pepper

Instructions
 

  • In a large skillet, heat oil and sauté garlic.
  • Add butter and continue cooking.
  • Pour in wine, all of the clams and liquid from 1 can.
  • Cook a few mins to combine.
  • Add littleneck clams, cover and simmer 10-15 mins until clams have opened on their own.
  • Squeeze in lemon. (Taste for salt)
  • Top with parsley, cheese and serve over pasta.

clam sauce

You may need:

This beautiful braiser

 

Red Clam Sauce

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Ingredients
  

  • 2 T. olive oil
  • 4 garlic cloves chopped
  • 4 T. butter
  • 1 c. white wine
  • 1 c. Rao's Marinara sauce or homemade
  • 1 can whole peeled tomatoes (28 ounces) we are only using the tomatoes not the sauce-crush tomatoes by hand
  • 1 can tomato paste (6 ounces)
  • 3 cans chopped clams (6.5 ounces each) one with the liquid, the others drained
  • 25 littleneck clams
  • 1 lemon
  • parsley
  • parmesan cheese
  • 1 pound cooked linguini tossed with butter salt, pepper

Instructions
 

  • In a large skillet, heat oil and sauté garlic.
  • Add butter and continue cooking.
  • Pour in wine, Rao's, crushed tomatoes, 1 T. of tomato paste, all of the clams and liquid from 1 can.
  • Cook a few mins to combine.
  • Add littleneck clams, cover and simmer 10-15 mins until clams have opened on their own.
  • Stir in the rest of your tomato paste to thicken sauce.
  • Squeeze in lemon. (Taste for salt)
  • Top with parsley, cheese and serve over pasta.

 

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Filed Under: Dinner, Pasta, Seafood

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Natural Handcrafted Soap says

    February 26, 2013 at 6:25 pm

    Thanks for the recipes .

    Reply
  2. Michael says

    August 25, 2025 at 1:03 pm

    On the red clam sauce recipe…which looks delicious… You don’t mention what size can of whole tomatoes or tomato paste or what size can of clams. I really want mine to come out looking just like that and want to make it correctly. Thank you in advance.

    Reply
    • Hugs & Cookies xoxo says

      August 25, 2025 at 2:17 pm

      Thank you!! I updated the sizes for u!

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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