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Linguine with White Clam Sauce


Serves 3
16 ozPastene Linguine
12little neck clams
1 (10.5 ounce) canPastene White Clam Sauce
¼ cupPastene Extra Virgin Olive Oil
1white onion, chopped
3 TbspPastene Minced Garlic
splash ofdry white wine
1 tspfennel seeds
salt and pepper to taste


  • Cook linguine in boiling salted water until al dente.
  • Heat fresh clams in the shell in a covered skillet until all clams have been opened. When clams are opened, turn the heat down and pour white clam sauce into skillet.
  • 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, 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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