Linguine With Clam Sauce

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 536 calories
    • Calories 27 calories from fat
    • Fat 16 g
    • Sat Fat 3 g
    • Cholesterol 131 mg
    • Sodium 429 mg
    • Protein 21 g
    • Carbohydrate 69 g
    • Sugar 5 g
    • Fiber 5 g


  1. Check 1pound dried linguine
  2. Check 3tablespoons extra-virgin olive oil
  3. Check 1 clove garlic, thinly sliced
  4. Check 3 beefsteak tomatoes, diced
  5. Check 1cup dry white wine
  6. Check 1/4teaspoon red pepper flakes
  7. Check kosher salt
  8. Check 20 clams (such as littleneck or Manila), rinsed
  9. Check 1/4cup fresh tarragon, chopped
  10. Check crusty bread (optional)


  1. Cook the linguine according to the package directions. Drain and return it to the pot.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and ¾ teaspoon salt and bring to a boil.
  3. Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams.
  4. Add the clams and sauce to the pot with the linguine and stir.
  5. Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.