Photo of Linguini with white wine clam sauce by WW

Linguini with white wine clam sauce

SmartPoints® value per serving
Total Time
28 min
10 min
18 min
This classic Italian dish can be part of your regular dinner rotation with this lightened up clam sauce. It's an easy-to-make gourmet meal for seafood lovers that’s ready in less than 30 minutes thanks to canned clams, which are convenient and less expensive than fresh. Be sure to have all your ingredients measured and ready to go before you start cooking. That way you can make the sauce easily without overcooking the garlic mixture or the clams. If you don’t have white wine, substitute 1/4 cup of bottled clam juice instead. Serve with a simple side salad to complete the meal.


uncooked linguini

1 pound(s)

olive oil

1 Tbsp

garlic clove(s)

2 medium clove(s), finely minced

crushed red pepper flakes


fresh parsley

¼ cup(s), fresh, finely minced


2 tsp, fresh, finely minced

canned clams

13 oz, drained, liquid reserved, chopped or minced

white wine

¼ cup(s)

table salt

½ tsp

black pepper

¼ tsp


  1. Cook linguini, al dente, according to instructions on box.
  2. In another large pot, gently heat oil over medium-low heat. Add garlic and red pepper flakes; cook, stirring, for about 15 to 20 seconds, without allowing the garlic to burn. Add parsley and basil; cook, stirring, until coated and incorporated, about 30 to 45 seconds more.
  3. Add reserved clam juice and white wine. Bring to a boil; boil, uncovered, for about 1 minute. Reduce heat to low and simmer gently until liquid begins to reduce, about 5 minutes.
  4. Add clams and simmer until just heated, about 30 to 60 seconds. Add linguini and toss until it’s well coated, about 30 to 45 seconds. Serve immediately. Garnish with more chopped parsley, if desired. Yields about 1 1/3 cups per serving.

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