Linguine and Clams Marinara Sauce

Linguine and Clams Marinara Sauce

Linguine and Clams Marinara Sauce is one of my favorite seafood pasta dishes. This recipe is a healthy choice and is high in protein. The recipe is easy to prepare and cook. You can serve it with your favorite beer or wine. The recipe to prep and cook takes 45 minutes.


  • 2 dozen Top Neck or Cherry Stone Clams (I prefer Cherry Stone)
  • 1 pound of Dream Field Linguine (Only 5 Grams of carbs digestible out of 43)
  • 2 Cans of Crushed Tomatoes (Contadina preferred)
  • 2 tbsp. of black pepper
  • 1 tbsp. of white pepper
  • 4 to 6 garlic cloves
  • 2 tbsp. of fresh basil
  • 2 tbsp. of fresh oregano

Preparation time 20 minutes


  1. Add two cans of Crushed Tomatoes to a large pot.
  2. Add 2 tbsp. of black pepper.
  3. Add 1 tbsp. of white pepper.
  4. Add 2 tbsp. of fresh basil.
  5. Add 2 tbsp. of fresh oregano.
  6. Mince or thinly slice garlic gloves and fry in a small pan with a tablespoon of olive oil and a splash of water and add to Marinara sauce when garlic is slightly brown.
  7. Keep on low heat or until sauce is simmering and stir every 10 minutes. Keep lid on and leave an opening of about a quarter of an inch to let moisture out.
  8. Clean clams thoroughly in cold water.
  9. Add clams into sauce after 30 minutes and continue to cook sauce with clams for 15 to 25 minutes on low heat (simmer).
  10. Stir every 5 minutes.
  11. Put up a pot of water for pasta when adding the clams to the sauce.
  12. Cook pasta for 8 to 9 minutes and strain.
  13. Add sauce and clams in a bowl and serve.

Serves four adults, add another pound of pasta for 8 servings, but do not double any of the ingredients. A glass of white wine goes well with this dish.

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