Linguine and Clam Sauce Recipe Place a 1. Add 1 tablespoon oil swirl to coat. Stir in garlic cook 3. Add 12 cup water, wine, and clams cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 1. 2 clams on another plate cover to keep warm. Remove meat from remaining clams coarsely chop, and add to plate. Re cover keep warm. Return pan to medium high heat. Add clam juice, 2 34 cups water, and pasta bring to a boil. Cook 1. 0 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams toss. Divide pasta among 4 bowls top each with 3 clams in the shell. Serve with lemon wedges. Linguine And Clam Sauce' title='Linguine And Clam Sauce' />This recipe was so easy to make, and so delicious. I followed the advise of other reviewers and added the clam juice without the clams, reduced the sauce a bit, and. This recipe is easy and takes less than 20 minutes. Its one of my weekend favorites and has been a family tradition for years. Dessert With Apples And Crescent Rolls.