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Linguine with Creamy White Clam Sauce

Linguine with Creamy White Clam Sauce

Ripe tomato and fresh basil give this quick recipe tons of flavor. Serve this healthy pasta dinner with crusty garlic bread and steamed green beans.


4 servings

Prep Time

15 minutes

Total Time

15 minutes


  • 8ounces whole-wheat linguine
  • 116-ounce container chopped clams (thawed if frozen) or two 10-ounce cans whole baby clams
  • 3tablespoons extra-virgin olive oil
  • 3cloves garlic, chopped
  • 1/4teaspoon crushed red pepper
  • 1tablespoon lemon juice
  • 1/4teaspoon salt
  • 1large tomato, chopped
  • 1/4cup chopped fresh basil, plus more for garnish
  • 2tablespoons heavy cream or half-and-half


  1. Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain.
  2. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
  3. Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 382kcal
Carbohydrate Total 46g
Total Sugars 4g
Added Sugars 0g
Fiber 9g
Total Fat 15g
Saturated Fat 3g
Mono Saturated Fat 9g
Cholesterol 50mg
Sodium 371mg
Protein 20g
Potassium 205mg
Calcium 65mg
Chromium 1mcg
Folate 18mcg
Omega-6 1g
Vitamin E 3mg
Zinc 1mg
Vitamin B3 1mg

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