Fresh Linguine with White Clam Sauce

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The first time I ever tasted Linguini with clam sauce was when we were skiing near the tiny village of Cortina in the Dolomite Mountains of Northern Italy in 1972. We were young, athletic and daring and loved the beautiful but treacherous skiing conditions of that famous resort. It was there where we ran into Penny Marshall and Art Garfunkel in the dining room of the 4-star Hotel Cortina d’Ampezzo.

We spent the next two weeks eating and drinking our way through the rest Italy. We always looked for little family owned restaurants because the food was delicious and the prices reasonable. I can’t remember exactly where I ordered my first Linguini with Clam Sauce, but I distinctly remember the waiter.  I asked for grated cheese to sprinkle on top and got a ten minute lecture in Italian on the fact that you never put cheese on seafood.  I don’t understand a word of Italian, but believe me when I tell you that I got the picture

Here’s the links to purchase the kitchen tools I used to prepare this delicious dish:
All-Clad 8-Quart Stock Pot:
All-Clad 5508 Stainless Steel Stockpot Cookware, 8-Quart, Silver

8-Quart Stainless Colander:



4 servings

Prep time

10 minutes

Cooking time

20 minutes




  • 1 lb fresh Linguine

  • 1/2 cup extra virgin olive oil

  • 2 shallots, thinly sliced

  • 5-7 gloves garlic, finely chopped

  • 2 1/2 lbs Little Neck Clams

  • 1/2 cup fresh parsley, chopped

  • 1/2 cup dry white wine

  • 2 tablespoons unsalted butter, diced into cubes

  • Pink Himalayan Rock Salt & fresh ground black pepper

  • 1 lemon, zested for garnish


  • In a large pot bring to boil 6 quarts of water. Add linguine, stirring constantly at the start to prevent from sticking together. Cook until al dente, about 8-minutes.
  • Heat olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and transparent, about 3-4 minutes being careful not to burn the garlic. Add clams and white wine. Cover and simmer for 6-8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain linguine in a colander. Do not rinse pasta with water to avoid washing its natural starches. Place linguine into the clam sauce pan and incorporate thoroughly blend all the flavors. Taste for seasoning.
  • Pour pasta into a large serving bowl. Zest only the outer yellow skin of a lemon over the dish. Note: The white part is bitter. Garnish with remaining parsley. Serve immediately.

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