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linguini with clam sauce

Prep Time:



Cook Time:





About the Recipe

a simple, yet timeless classic


12 oz whole-wheat linguini

1 Tbsp olive oil

1 Tbsp garlic, minced (about 2�3 cloves)

1 Tbsp lemon juice

1 C low-sodium chicken broth

2 C canned whole clams, undrained

2 Tbsp fresh parsley, minced (or 2 tsp


� tsp salt

� tsp ground black pepper

1 Tbsp butter


1 In a 4-quart saucepan, bring 3 quarts of water to a

boil over high heat.

2 Add linguini, and cook according to package

directions for the shortest recommended time, about

9 minutes.

3 Heat olive oil in a large saucepan. Add garlic,

and cook gently until it begins to soften, about

30 seconds. Do not brown.

4 Add lemon juice and chicken broth. Bring to a boil.

5 Add clams, along with liquid, parsley, salt, pepper,

and butter. Simmer just until heated through, about

1�2 minutes. Do not overcook.

6 Strain the linguini, then add the pasta to the

saucepan with the clams and mix well.

7 Divide into four equal portions (each about 2� cups),

and serve.

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