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Linguine and White Clam Sauce
This classic Italian dinner is super easy. Serve with some crusty garlic bread and you have a gourmet meal in minutes!
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Servings
3
Ingredients
1x
2x
3x
1
pkg Caraluzzi’s Fresh Linguini Pasta
1
pkg Caraluzzi’s Fresh Clam Sauce
2
dozen
Fresh Littlenecks or Cockle Clams
Rinse off in cold water
2
Tbsp
Olive Oil
(try Caraluzzi's Extra Virgin Olive Oil)
2
cloves
Fresh Garlic
Sliced
2
Tbsp
Butter
½
cup
White Wine
1
Fresh Italian Plum Tomato,
Diced
Instructions
Cook pasta per instructions.
Heat up Clam Sauce in pan on stove top.
In medium pot over medium heat add olive oil and saute the garlic till just turning darker yellow.
Combine Butter, Wine, Tomato, & Clams in pot with the olive oil & garlic.
Cover pot and steam clams for 5-7minutes (till clams are all pretty much opened up).
In large serving bowl or individual bowls toss the clam sauce over the pasta.
Pull steamed clams out of pot and place on top of the pasta (liquid at bottom of pan may have sand so use a slotted spoon to remove steamed clams).