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Clam Linguine

Clam Linguine

Linguine with clams in a butter-garlic sauce makes for an easy and elegant Italian pasta dinner.

Recipe courtesy of J. Lohr Marketing Manager Joshua Baldovino


  • 12 ounces linguine
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • pinch of crushed red pepper flakes, optional
  • 1/2 cup vegetable broth, or more, as needed
  • kosher salt and freshly ground black pepper, to taste
  • 2 pounds littleneck clams, cleaned
  • 2 tablespoons chopped fresh parsley leaves


  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.
  3. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
  4. Stir in pasta and additional vegetable broth, as needed.
  5. Serve immediately, garnish with parsley, if desired.
  6. Pair with a glass of J. Lohr Fog’s Reach Pinot Noir.

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.