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 a saucepot.  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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