Linguine with Clam Sauce

19 Mar

  • 1 box linguine
  • 1 tablespoon olive oil
  • 1/2 cup chopped shallots
  • 2 to 3 cloves garlic, minced
  • 2 (10-ounce) cans whole baby clams, drained
  • 1 teaspoon dried oregano
  • 8 ounces bottled clam juice
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup vermouth or dry white wine
  • salt and pepper
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup grated Parmesan or Romano


Cook linguine according to package directions.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender.  Add clams and saute 2 minutes.  Add oregano, salt and pepper and stir to coat.  Add clam juice, chicken broth and vermouth and bring mixture to a boil.  Reduce heat and simmer 5 minutes.

Pour clam sauce over drained linguine, add parsley and toss to combine.  Top with Parmesan just before serving.

Serve with a crusty bread and fresh steamed green beans.

1 Comment

Posted by on March 19, 2010 in Fish, Pasta, Recipes


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One response to “Linguine with Clam Sauce

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