Join our community of Solution Seekers!

Linguine With Clam Sauce

Linguine With Clam Sauce
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By July, 2007

Nutritional Information

  • Per Serving
  • Calories 536Calories From Fat 27%
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 131mg
  • Sodium 429mg
  • Carbohydrate 69g
  • Fiber 5g
  • Sugar 5g
  • Protein 21g
What does this mean? See Nutrition 101 .

Quick Tip

Linguine With Clam Sauce
Choose tightly closed clams with shells free of chips and cracks. At home, keep them in a bowl in the refrigerator for up to 2 days. Do not immerse them in water or seal them in plastic or they will die.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.