This is my riff on Lidia’s famous linguine with white clam sauce. I simplified it and it’s a winner every time!

  • 6 tablespoons extra-virgin olive oil
  • 6 garlic cloves, minced
  • 1 lb fresh chopped clams (ideally, from a fishmonger)
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon dried oregano
  • The juice of 1/2 to 1 lemon
  • 1 pound gluten-free linguine
  • 3/4 cup fresh Italian flat-leaf parsley, chopped


Bring a large pot of water to boil for pasta. In a large skillet, heat 4 tablespoons olive oil over medium-low heat. Add garlic and cook until fragrant, about 30 seconds.

Add the clams to the skillet, along with the red pepper flakes and oregano. Ladle in about 2 cups pasta water. Bring to a simmer, and cook about 5 to 7 minutes.

Meanwhile, once the pot of water boils, add linguine. Cook until the pasta is al dente. Before draining the pasta, ladle about 1 cup pasta water into the clam mixture. Add 1/2 cup parsley.

Cook until liquid is reduced by half. Once the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Squeeze the lemon and check th seasonings. Cook a minute more, to blend the flavors, and serve.

Serve and garnish with fresh parsley. You may also wish to serve with a side of red pepper flakes and lemon wedges.

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