2 ratings

Towne's Linguine with White Clam Sauce Recipe


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.