Yes, it is possible to make delicious low carb linguini & clam sauce.
I’d have fought you on this if I had not done the research and trial &error to prove it.

The key is to find a low carb noodle that doesn’t taste like wet paper. These low carb freaks of nature are out there – you just need to try, try and try again. I found one yesterday at our local Publix that actually had both a good taste and a bit of bite (think al dente). You can read more about the nutritional info here. Note that you don’t cook these noodles, plop them in a strainer, rinse them well, drain them and then add them to whatever sauce it is that you are making.

The clam sauce that I made is my go-to. I sauté some fresh, coarsely chopped onion and garlic (tons of garlic) and season with salt, pepper and red pepper flakes. I put the cleaned clams (I soak the clams when I get them home so the sand they might be holding is released) into the pan and let them steam up for about 2 minutes. Then I add a cup of white wine, a bottle of clam juice, a chicken bullion cube (for extra flavor) and, if you need more liquid, some water. I season again with the same seasonings as above and wait for the clams to open (discard any that do not). When clams all open and the sauce is heated through, I put the pasta in the pot and mix it all in.

That’s it! Plate, serve and enjoy!