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Linguini with Clam Sauce and fresh thyme

Linguine with Canned Clam Sauce

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This delicious and quick recipe for Linguini with Canned Clam Sauce is made from canned clams and other pantry staples for a simple yet elegant pasta supper that is ready and on the table in just 20 minutes!


  • 1 pound dry linguine
  • 3 tablespoons olive oil
  • 1/2 stick butter
  • 2 x 6.5-ounce cans minced clams, drained — reserve juice
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon crushed red chili flakes
  • salt and freshly cracked pepper, to taste
  • grated parmesan cheese, to taste


  1. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente – 8-10 minutes. Drain.
  2. Heat the oil, butter, reserved clam juice, garlic in a large skillet over medium heat. Simmer, stirring, for about 5 minutes. Add the clams and chili flakes and continue cooking until for another minute.
  3. Add the al dente pasta to the large skillet and toss with the clam sauce. Add parmesan cheese and salt and freshly cracked pepper. Serve immediately with crusty bread.


You can substitute 2 tablespoons dried parsley for the fresh to keep this dish strictly “pantry”.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Entree
  • Cuisine: Italian American