Linguine with Clam Sauce

This is an easy weeknight dinner that even the kids will love!  Serve with garlic bread.


Preparation Time: 10 MINUTES


Cooking Time: 20 MINUTES



Yield: 4 servings

Measurements Ingredients Savings Availability
2 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 ea. - Save $3 Add to Shopping list
1/3 cup  Shallots $ Add to Shopping list

Or onions. Chopped

1/2 cup  Parsley $ Add to Shopping list

Stems removed and chopped.

1/8 tsp.  Red Pepper Flakes $ Add to Shopping list
1 tbs.  Garlic Cloves $ Add to Shopping list

Finely chopped. (3 large cloves)

4 6-1/2 oz. cans  Canned Clams $ Add to Shopping list

In natural juices, or Stew Leonard’s fresh, shucked clams in their juices (sold in 16-ounce containers, so you would need two).

1 lb.  Linguine $ Add to Shopping list
  Salt & Pepper $ Add to Shopping list

To taste

1.  Bring a large pot of lightly salted water to a boil.


2.  Meanwhile, pour 2 tablespoons of olive oil in a pan. Cook the shallots or onions, stirring, until they wilt. Add the garlic and stir — do not brown. Add the clams and their juices. Add salt and pepper, then the red pepper flakes. Heat just to warm — do not boil.


3.  Cook the pasta according to the instructions on the box. Drain well (reserving 1 cup of cooking liquid). Return the pasta to the cooking pot and add the sauce. If the pasta seems a little dry, add some of the reserved cooking liquid. Taste for seasonings. Serve, garnished with chopped parsley.