Linguine with White Clam Sauce

Preparation info
  • 6

    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Whether you go clamming in the surf or at the fish market, this is the perfect recipe.


  • ¾ cup best-quality olive oil
  • 6 garlic cloves, peeled and minced
  • 4 dozen small clams


  1. Heat the olive oil in a deep heavy pot over low heat. Add the garlic and cook until golden, about 5 minutes.
  2. Combine the reserved clam liquor and enough bottled clam juice to make 3 cups. Add this to the pot along with the parsley, oregano, and salt and pepper. Simmer, partially covered, for 10 minutes. The sauce may be prepared ahead to this point.
  3. M