Linguine with Red Clam Sauce

Name: Linguine with Red Clam Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 30 g Butter; 30 g Olive oil; 12 g Garlic; 400 g Tomatoes, diced; 20 g Parsley, fresh; 2 g Oregano, dried; 2 g Basil, dried; 6 g Salt; 280 g Clams, minced; 400 g Linguine; 20 g Lemon juice

Linguine with Red Clam Sauce · ready in 35 min · 4 servings · 520 kcal per serving · easy · 11 ingredients

Tender linguine tossed in a savory tomato and clam sauce infused with garlic, herbs, and a bright splash of lemon for a classic seaside Italian flavor.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
kcal: 520
Difficulty: easy

Italian Mediterranean Main dishes

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

30 gButter
30 gOlive oil
12 gGarlic
400 gTomatoes, diced
20 gParsley, fresh
2 gOregano, dried
2 gBasil, dried
6 gSalt
280 gClams, minced
400 gLinguine
20 gLemon juice

Equipment

stovetop, chef knife, colander, cutting board, serving platter, skillet, stock pot, tongs, wooden spoon

Instructions

Prep ingredients
Gather all ingredients and tools; mince the garlic, dice the tomatoes, chop the fresh parsley, and set a skillet and pasta pot on the stovetop. · 5 min
What to look for: Butter melted and shimmering
Heat fats
Heat the butter and olive oil together in a large skillet over medium-high heat until melted and shimmering. · 2 min
What to look for: butter fully melted and oil shimmering
Cook garlic
Add the minced garlic to the skillet and cook, stirring, until fragrant and lightly golden. · 3 min
What to look for: garlic fragrant and pale gold
Build sauce base
Add the diced tomatoes, fresh parsley, dried oregano, dried basil, and salt to the skillet, then stir to combine evenly. · 2 min
What to look for: tomatoes softened and herbs distributed
Add clams
Add the minced clams with their juices to the skillet and stir them into the tomato mixture. · 1 min
What to look for: clams evenly mixed
Boil sauce
Increase the heat to bring the sauce to a gentle boil. · 2 min
What to look for: steady bubbles breaking the surface
Simmer sauce
Reduce the heat and simmer the sauce gently, stirring occasionally, until the clams are cooked through. · 5 min
When it is done: clams opaque and reach 63°C or 145°F
Cook linguine
Cook the linguine in a pot of boiling water according to package directions, then drain well. · 10 min
What to look for: pasta tender but firm
Finish and serve
Stir the lemon juice into the sauce, then add the drained linguine, toss to coat, and serve immediately. · 2 min
What to look for: pasta evenly coated and glossy

Nutrition (per serving)

kcal	520
Protein	22 g
Carbohydrates	62 g
of which sugars	6 g
Fat	18 g
of which saturated	6 g
Fibre	4 g
Sodium	720 mg

Nutri-ScoreC

Allergens

Contains: gluten, molluscs, milk

Storage and reheating

Fridge: up to 3 days
Freezer: not recommended

Ingredient substitutions

Butter

Unsalted margarine: Choose a high-quality olive oil based margarine.

Olive oil

Avocado oil: Neutral oil suitable for sauteing.

Garlic

Garlic powder: Add with herbs, not to hot oil.

Tomatoes

Canned crushed tomatoes: Drain slightly for thicker sauce.

Parsley

Fresh cilantro: Changes flavor profile but adds freshness.

Oregano

Italian seasoning: Check salt content.