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Linguine and White Clam Sauce

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!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Servings 3


  • 1 pkg Caraluzzi’s Fresh Linguini Pasta
  • 1 pkg Caraluzzi’s Fresh Clam Sauce
  • 2 lbs Fresh Pasta Clams or 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 of Butter
  • ½ cup White Wine
  • 1 Fresh Italian Plum Tomato Diced


  • 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.)