White Clam Sauce

White Clam Sauce

Linguini with white clam sauce has to be one of my all time favorite dishes. It is fairly simple too. Of course, I especially love it because it was a favorite dish of Dean Martin. While fresh is best and you can use clams from the seafood section of any store, good old canned clams also work very well, and at 1/10th the price. I paid just $2 for this can and it was delicious.  The “known” brand of Cento was nearly double that, and a bag of fresh clams would easily be over $10.


  • 1 clove fresh thin sliced garlic
  • Chopped or mince clams
  • 1/4 cup Pinot Grigio or dry white wine
  • 1 tablespoon Fresh chopped parsley
  • red pepper flakes (a mere pinch just for flavor, not heat)
  • 1 tablespoon fresh lemon juice (optional)


  1. Boil water for pasta first with at least 1 teaspoon of water
  2. In a skillet or pan, add 2 tablespoons of olive oil and heat.
  3. Add in thinly sliced garlic
  4. Add a pinch of red pepper flakes (optional)
  5. Allow the garlic to slightly brown but not burn
  6. Add in white wine and allow to cook off, lemon juice is optional
  7. Add the clam juice and cook until it reduces
  8. When the pasta is done, add the clams in first, then the pasta to the pan
  9. Allow to cook another few minutes for the pasta to absorb the flavor.
  10. Add fresh chopped parsley, stir, serve.