Linguine and Clam Sauce



Updated 1.6.2020.

The first time someone made this for me I thought it was just OK. The more I ate this dish, the better and better it got; however, I never made it for myself. And so it became time to perfect this recipe on my own.

The first requirement? A glass of white wine to enjoy while you cook and some to put into the clam sauce.

The second requirement? Someone to share a meal with. For me tonight, that was my dad.

Dad deemed this pasta restaurant-worthy. It’s a touch spicy and deceptively good. It doesn’t look super amazing when you’re mixing it up or plating it. In fact, it almost looks like there’s no sauce on the pasta at all. But when you bite into it you get maximum flavor: tons of garlic and salty clam. If you have any leftovers, you can use it the next day to turn it into a new meal made with Alfredo sauce.


  • 1 recipe clam sauce
  • 16 oz linguine noodles cooked according to directions
  • Leftover pasta water for mixing (optional)
  • butter, for garnish
  • shaved parmesan cheese, for garnish


  1. While noodles are cooking prepare the clam sauce according to directions. Set aside about a cup or so of cooked pasta water when you’re draining the pasta.
  2. Top or toss the noodles with the clam sauce; add a little bit of pasta water if necessary to get more “sauce.”
  3. Slather with a slab of butter (optional but recommended) and finish with fresh shaved or grated parmesan cheese. Enjoy.

This dish is simple but classic. Goes well with a small caesar salad or some garlic bread. Or both.

Recipe rating: 


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