Linguine with White Clam Sauce and Onions | Recipes | PBS Food

Linguine with White Clam Sauce and Onions

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Yield: 4 servings



  • 1 lb. quality linguine
  • 3 10.5 ounce cans white clam sauce
  • 6 large cloves garlic minced or chopped fine
  • 1 large onion (Spanish or white or Vidalia) chopped
  • 3 tablespoons olive oil
  • 1/2 stick butter
  • 2 tablespoons parsley flakes


  1. Boil water for pasta.
  2. Sauté garlic and onion in olive oil in a large frying pan or saucepot until onion becomes transparent, 3-4 minutes.
  3. DO NOT brown garlic --it will become bitter.
  4. Add clam sauce, butter, and parsley flakes. Bring to boil then reduce heat and simmer sauce until pasta is cooked.
  5. Cook linguini until it bends (3-4 minutes). Drain pasta, put back in pot, combine with clam sauce, stir once, and cover pot. Let sit for 15-20 minutes. Stir and serve.
  6. Serve with garden salad and your favorite Italian dressing and garlic bread. Condiments: salt, black pepper, crushed red paper and grated Romano or Parmigianino Reggiano cheese.
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