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Linguine with Clam Sauce

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  • 2 tablespoons butter or margarine
  • 1 tablespoon peanut oil
  • 3 cloves garlic, finely minced
  • 1/4 cup half-and-half
  • 1/4 cup B&B Liqueur
  • 2 (6 1/2 ounce) cans chopped clams, drained
  • 1/4 teaspoon salt
  • 1/4 cup chopped parsley
  • 1 (8 ounce) package linguine, cooked according to package directions


  1. Heat butter and peanut oil in a skillet over medium heat. Add garlic and saute 2 minutes, or until tender.
  2. Remove skillet from heat; stir in half-and-half, B&B Liqueur, clams and salt.
  3. Return skillet to heat and cook and stir until mixture is heated through. Do not boil.
  4. Toss clam sauce and parsley with drained hot linguine and serve.