Towne's Linguine with White Clam Sauce Recipe

Towne's Linguine with White Clam Sauce Recipe
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Towne restaurant's succulent linguine with clam sauce brings the taste of the ocean directly into your kitchen. A simple yet delicious combination of garlic, white wine, and clams, this pasta dish will make you yearn for the open sea.


  • 1/3 cup extra-virgin olive oil
  • 1 medium onion, chopped
  • 6 garlic cloves, finely chopped
  • ¾ teaspoon dried hot red pepper flakes
  • ¼ teaspoon dried oregano
  • 1/3 cup dry white wine
  • 1/3 cup bottled clam juice
  • 2 pounds small cockles, scrubbed 
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 pound linguini
  • 1/3 cup flat-leaf parsley, chopped
  • ¼ cup grated Parmesan cheese


Heat oil in a large pot over moderately high heat until oil is hot but not smoking. Sauté onion until golden-brown, about 4 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring occasionally until garlic is golden-brown, about 2 minutes. Add wine and clam juice and bring to a boil; reduce for 3 minutes.

Stir cockles into sauce and and bring to a simmer. Cover pot and cook until cockles open wide, 4-6 minutes. As the cockles are cooking fill a large pot with salted water and bring to a boil. Discard any cockles that have not opened. Remove pot from heat and stir in butter until melted.

Cook pasta in salted water until al dente, about 7 minutes, and drain in a colander.

Add pasta to cockles along with parsley and salt. Toss until pasta is coated in sauce and finish with chopped parsley and Parmesan cheese.

Clam Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.