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Clam Sauce with Linguine

Clam Sauce with Linguine

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Silvia Granger

Silvia Granger

This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 795 kcal
  • 40%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 92.7g
  • 30%
  • Protein:
  • 43.2 g
  • 86%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 939 mg
  • 38%

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.
  2. Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
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Reviews

Drew Hess
321

Drew Hess

8/28/2007

I made this with a few changes and it turned out fantastic! My wife just would not stop raving about it. I cut the recipe in half, because there are only two of us. I doubled the garlic and doubled the clams. But the second can of clams were drained. I added some red pepper flakes and also added about a half cup of good white wine. It turns out to be a very special dish. You could definately put it into your rotation or keep it for special occasions.

WISEREADER
181

WISEREADER

7/11/2006

Very, very good and simple. Like many others, I made this with some variations. I used 1/4 cup butter and 1/4 cup xtra Virgin olive oil. I also used 5 cloves of garlic. I added 1 tbl of Old Bay (you may omit any additional salt if you use O.B.). After everything was brought up to temperature, I added 3 dollops of sour cream and thickened with a little corn starch. No leftovers!

KarenTheMiltch
163

KarenTheMiltch

5/30/2005

We all loved this. I did make a few changes though. Instead of 1/2 a cup of butter, I used 1/4 cup of butter, and a 1/4 cup of olive oil. I also doubled the garlic because we love it. I undercooked the pasta by a minute or two, and added some pasta water to the sauce, to thicken it up a bit. Then I added the pasta to the sauce and cooked it for a few minutes to absorb the sauce better. I would definitely make this again.

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