Home / Main Courses / Pasta & Risotto / Linguine with White Clam Sauce

Linguine with White Clam Sauce


Serves 4
16 oz Pastene Italian Linguine
2 Tbsp Pastene Extra Virgin Olive Oil
¼ cup white onion, chopped
1 tsp anchovy paste
1 tsp Pastene Minced Garlic
⅓ cup dry white wine
1 14 oz can Pastene White Clam Sauce
12 little neck clams
1 tsp red pepper flakes
¼ cup Italian parsley, chopped
salt and pepper to taste


Prep time: 5-10 minutes | Cook time: 15-18 minutes

  • Bring a large pot of salted water to a boil and cook pasta until al dente. 
  • While the pasta is cooking, add oil to a large sauté pan.
  • When pan is hot add onions and cook for about 3 minutes. Add anchovy paste and garlic and cook for a minute. Add white wine and cook for another minute.
  • Add can of Pastene white clam sauce and heat until simmering. Add little neck clams and cover.
  • Cook for 5 to 7 minutes until clams open wide. Discard any clams that do not open.
  • Drain cooked linguine and add to clam sauce along with parsley and red pepper flakes. 
  • Season with salt and pepper to taste.
  • Mix well and serve.

Product Used

Get our latest offers and promotions