30 Minute Easy Clam Linguine


This is one of the first recipes I ever created….decades ago. I have tweaked it over the years to make it what it is today. It is a simple and quick meal and one that my family has always loved. This can be made in under 30 minutes because you make the clam sauce while the pasta cooks. I always double this recipe as it is wonderful the next day.






Cook the linguine according to the

package directions then drain. While

the pasta cooks make the sauce below.



Drain the clam juice, save and set aside.



In a medium saucepan, melt

the butter over medium low heat.



Add the garlic and the drained clams. Cook

for about 2 minutes or until you smell the garlic.



Stir in the soup.



Add the clam juice,

cream, cheese and parsley.



Stir until combined and creamy. Cook

just until hot but not boiling, stirring

frequently. Reduce heat to low and

continue to cook and stir for about

10 minutes or when the pasta is ready.



Serve over linguine.


30 Minute Easy Clam Linguine




  • 1 (10 oz) can clams
  • 1 clove garlic, minced
  • 2 Tbsp. dried parsley
  • 2 Tbsp. butter
  • 1 (14.5 oz.) can cream of mushroom soup
  • 1/4 cup heavy cream
  • 2 Tbsp. freshly grated parmesan cheese
  • 1/2 pound linguine


  1. Cook the linguine according to the package directions, then drain.
  2. While the pasta cooks, drain the clams reserving the liquid.
  3. In a medium saucepan, melt the butter over medium low heat.
  4. Add the drained clams and garlic cooking about 2 minutes. Stir in the soup, cream, clam liquid, cheese and parsley cooking until hot but not boiling.
  5. Reduce heat to low and cook for 10 minutes or until pasta is ready, stirring often.
  6. Serve over cooked linguine.



  1. Love clam linguine but my sauce is much lighter just garlic, parsley, white wine and olive oil (no soup, cream, butter or parmesan) plus I use fresh clams. However, dishes which use store cupboard staples like these are great.

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