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Clam Linguine

Clam Linguine

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Paris

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 755 kcal
  • 38%
  • Fat:
  • 40.6 g
  • 62%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  3. Add clams to the skillet and heat through; top with cheese and serve immediately.
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Reviews

LEANNET3
47
12/23/2003

This was terrific, but I made a few alterations. I used half the butter, double the garlic, added 1/4 cup white wine, added 1/2 chicken broth cube added some red pepper strips and added garlic salt

MIMISMAMI
41
12/23/2003

I have made this recipe countless times. Over years I have added a couple of things. I have added about 1/2 cup of Parmesan Chesse and 1/2 cup of heavy cream when reducing the sauce. Also a pinch of salt and pepper.

MOIRAKOSKEY
37
4/9/2006

Really tasty! I made a couple changes: substituted 1/4 cup of white wine and about a half tablespoon of butter instead of the full quarter cup, I used a little extra garlic, and used a ten ounce can of clams. This was really delicious with a baguette- a kicky upgrade to my usual white clam sauce. I'll be making this one again and again.