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Linguine and Clam Sauce

Linguine and Clam Sauce

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Peg

This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.

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Original recipe yields 5 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 624 kcal
  • 31%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 32 g
  • 64%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
  3. Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.
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Reviews

PAMELAMMA
45
8/30/2003

My husband and I decided that this dish was good enough that it would not have been out of place if served at a solid Italian restaurant. I added a little white wine and lemon juice to the sauce (while it was simmering) to great effect. The lemon juice gave the sauce a little pizzazz. The overall effect was a sauce that had many distinct flavors without being overpowering. Next time I might add some more clams -- possibly whole clams. This quality pasta recipe promises to be a regular at our dinner table.

Quo
37
11/11/2003

Excellent. I doubled the sauce, used 2 cans of minced clams(reserving juice from both) and 1 can of small clams. Added a couple squirts of lemon. Garnished with real clams in shells and served with a good crusty bread. As good as any restaurants.

DREGINEK
28
7/23/2003

I can't say that we found this to be anything to brag about. I even added 1/4 cup red and 1/4 cup green chopped bell peppers and 1/4 cup of fresh, sliced mushrooms to the saute. Still, the result was nothing more than butter and noodles...with a couple of veggies and clams. I would certaintly not serve to company and doubt I will make again.