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Mariner's Menu

Easy Linguine with Clam Sauce


  • 2 cups clams, cleaned and chopped, reserve juice
  • clam juice plus enough water to make 1 ½ cups of liquid
  • ¼ cup olive oil
  • 3 cloves pressed garlic
  • ½ teaspoon crushed red pepper
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon dried oregano
  • 8 ounces linguine
  • freshly grated Parmesan cheese

Arrange cooking of linguine and sauce so that both are done at the same time.

In a medium saucepan, heat the oil and sauté garlic and red pepper until brown. Season with parsley and oregano. Add clams and liquid. Bring to a boiling point and simmer about 5 minutes, or until clams are tender. Serve over pasta. Sprinkle lightly with cheese.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt