Linguine with White or Pink Clam Sauce
Updated December 27, 2022 
If pink clam sauce (marechiare) is desired, add tomatoes during step 2 when the clams are added.
Serves4 as a main course, 6 as a pasta course
Cooking MethodSauteeing
CostModerate
OccasionCasual Dinner Party
Recipe CourseAppetizer, Main Course
Dietary ConsiderationLactose-free, Peanut Free, Soy Free, Tree Nut Free
MealDinner
Taste and TextureGarlicky, Herby, Juicy, Salty, Winey
Type of DishDry Pasta, Pasta, Pasta Sauce
Ingredients
- 3 dozen cherrystone clams, or 1 dozen cherrystone clams plus two 6 ½-ounce cans chopped clams (no preservatives added)
- 1 clove garlic, peeled and crushed
- 1 cup olive oil
- 1 cup reserved clam broth (see step 1, below) or 1 cup bottled clam juice
- ¼ cup dry white wine
- Pinch dried oregano
- 1 pound linguine
- 10 sprigs parsley (leaves only), chopped
- 1 14-ounce can Italian tomatoes, drained and lightly hand-crushed (optional: for pink clam sauce only)
Instructions
-
Scrub and wash clams under cold water. If using fresh clams, place 2 dozen clams in pot with ¼ cup water. Cover and bring to a boil; simmer until shells open. Remove clams (saving 1 cup of broth) and chop.
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In a saucepan, sauté garlic in olive oil. When garlic begins to turn golden, add 1 dozen whole clams, along with the cup of clam broth and the white wine. Cover, and continue cooking, checking occasionally until clams open.
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Meanwhile, cook linguine in a large, deep pot in rapidly boiling salted water until al dente. Drain linguine.
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When all the clams are open, uncover the saucepan and add chopped fresh clams, or canned chopped clams (if using), oregano, and parsley. Cook 1 minute, to heat through.
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Return drained linguine to large pot over medium-high heat, and stir in the clam sauce. Using a wooden spoon, toss together for 1 minute. Remove from heat and serve immediately.
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