Huffpost Taste

Quick Linguine and White Clam Sauce

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Quick Linguine and White Clam Sauce

Quick Linguine and White Clam Sauce
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
total prep


  • 1/3 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped
  • 1/4 teaspoon hot red pepper flakes (optional)
  • 1/4 teaspoon dried oregano
  • 1/3 cup dry white wine
  • 1 pound linguine
  • 2 (6.5 ounce) cans chopped clams
  • 2 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup chopped flat-leaf parsley
  • Accompaniments: extra-virgin olive oil for drizzling


  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and boil, uncovered, stirring occasionally, until slightly reduced, about 2 minutes.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • While pasta is cooking, stir clams with juice and simmer, until slightly reduced. Remove from heat and stir in butter until melted.
  • Add pasta clam sauce along with parsley and salt to taste, then toss with sauce until combined well.