Linguini with White Clam Sauce Recipe – BennySeafood

Here is the recipe of Linguini with White Clam Sauce Recipe.


  • Sauce:
    • ¼ cup Extra-virgin olive oil
    • ½ cup Onion, finely chopped
    • 4 Garlic cloves, finely chopped
    • ¼ cup White wine
    • 8 fl oz Clam juice
    • 3 oz Italian parsley, fresh, chopped
    • 2 tsp Oregano, fresh
    • 2 tsp Salt
    • 1 Lb. Linguine, cooked
  • Sauté:
    • 2 Tbsp Butter, unsalted, cut into four pieces
    • ¾ cup Mushrooms, cleaned, sliced
    • ¾ cup Asparagus, fresh, cooked, chopped
    • 2 cans (3.88 oz) ROBINSON CRUSOE Whole White Clams
    • Black pepper freshly ground


  1. Heat oil over medium heat in sauce pot.  Add onion and sauté until moister has evaporated, add garlic cook until soft.
  2. Add wine and clam juice; reduce heat; add parsley, oregano, and salt; simmer over low heat until thickened.
  3. Remove sauce from heat and cool to room temperature and refrigerate.
  4. Boil 1 pound of pasta al dente, according to package instructions.   Drain; but do not rinse.
  5. Add butter to sauté pan over medium heat until melted and foaming; add mushrooms and asparagus; sauté until mushrooms are tender.
  6. Add sauce, clams and linguine until heated throughout.  Remove to serving plates and sprinkle with freshly ground pepper and chopped Parsley.

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