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Linguine with White Clam Sauce


3-4 Servings
14 ozPastene LInguine
1/4 cupPastene Extra Virgin Olive Oil
3 tbspminced garlic
1/2 cupdry white wine
1 tspfennel seeds
10.5 ozPastene White Clam Sauce
1 1/2 cupsheavy cream
salt and pepper
chopped fresh parsley
chopped fresh chives


  • Cook linguine in boiling salted water until al dente.
  • Drain and keep hot. Meanwhile, in a medium saucepan, heat olive oil over medium-high heat and cook garlic until soft, but not browned.
  • Meanwhile, heat oil in a skillet and cook garlic and onion for four minutes. Add tomato paste, tomatoes, wine, and the juice from the can of clams. Season with salt and pepper to taste.
  • Simmer for thirty minutes. Add clams (not juice) and chives. Simmer for 5 minutes, then serve over hot cooked pasta and serve immediately.
  • Add fennel seeds, wine, and the clam juice from the clams. Season with salt and pepper. Bring to a boil for two minutes, then reduce heat, add cream and let simmer uncovered for ten minutes.
  • Add parsley and clams and cook until clams are heated. Serve with hot linguine.


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