Linguine with Clam Sauce Recipe

My husband and I are both Italian, so everything I make has to be authentic! This recipe is wonderful. I followed the ingredients as written, (except for using olive oil, of course!!) I know the amount of oil and butter may scare some, but it does make the dish. There are other recipes using only clam juice and wine as the base, but I find them not as decadent with lack of substance (much lower in fat and calories though:). I did sautee the garlic first(tons of garlic!), added crushed red pepper, and thickened it with some fresh parmesan at the end. I know some reviewers used cornstarch and flour, and that may have been good, but I was scared to do it! Anyway, thanks for the recipe!

This recipe has promise, just not prepared like this. Use olive oil, not vegetable oil. Heat the oil in a sauce pan over medium high heat. Add the garlic (twice the recipe) and saute for 1 minute. Add the white wine and reduce by half. Add the butter, parsley and a pinch of red pepper flakes. After 2 minutes add a can of whole baby clams. Saute for 1 minute and add to the cooked linguine. MUCH better this method.

I use olive oil. Never use veg. oil! I used twice the garlic, minced, and sautéed it in the oil for about a minute. Added butter, fresh chopped parsley, basil, fresh milled black pepper, 1/4 tsp red pepper flakes, some squeezed fresh lemon juice to taste, and then added 3/4 C half and half cream and 1/4 c or more of finely grated fresh Parmesan cheese. Simmer about 3 min on med low. Add more cream for a richer sauce and simmer while stirring. Don’t let the cheese stick to the bottom of the pan! When sauce is hot, add 3 fresh med size chopped fresh tomatoes and warm about a minute while stirring. Place pasta in large bowl and pour the hot mixture over the pasta and fold in until the fettuccini is evenly coated with the rich sauce. Serve immediately at the table. Great with a crusty sour dough garlic bread, a green salad, and a nice glass of Cabernet.

That was just great an excellent spin on the version that my father taught me. He insists that his was is traditional recipe passed down for generations and of course its a sicilian dish. Olive oil 1 whole clove of garlic, peeled and smashed Chopped green onions 2cans of clams for every 4 people. The juice goes in the pasta water and in the sauce 60/40 to the pasta. Garlic first in the pan Then some olive oil then the chopped green onions put a little color on that then add them clams a can at a time and a bit more olive oil dont let that ever get too hot, but keep it sizzling til the pasta water boils then turn it down to simmer very low heat cover til the pasta is ready. You know what comes next... Enjoy Thanks for the great times witch them puppies played with us

Excellent and easy, even my kids liked it. I try and use as many fresh ingrediants as possible to offset the canned. I start by melting the butter, then adding the fresh garlic and I use olive oil. Then I add a little lemon zest and fresh squeezed lemon along with the juice from the clams. I omit the basil, but add fresh parsley and a little pepper. When noodles are al dente, add the Whole Baby Clams (not minced) and then add drained noodles. Toss together over heat and top with lots of fresh parmesan. Yummy!

Good basic recipe, but sauté the minced garlic in butter until fragrant . Use more cloves if they are small. Can add chopped onion too but sauté onion first then add garlic. Add clam juice, spices, & wine to pan, simmer slowly. Add drained, chopped clams to juices in pan at the end to heat them through. Boiling canned clams makes them tough. Maybe because canned clams are already cooked. Add about a tablespoon of butter to drained, cooked pasta & toss to coat. Spoon clams & juice over pasta. I use 2 cans chopped clams and 1/2 package of linguine for 2 servings.

I changed the ratio of butter to oil and went with olive oil instead. I used more garlic and added red pepper flakes to kick it up a notch and also added a few ounces of white wine and clam juice. I also did not cook 16 ounces of angel hair pasta. After cooking the pasta and the clams I put the angel hair in with the clam sauce and let them marry for about 8 minutes of medium low heat. Served and added black pepper and grated Parmesan cheese. Loved it,

With the added changes, it was awesome. After I put the water in the pot, I started on the sauce. I used OLIVE oil (1/4 cup), 2 tb of butter, and 2 teaspoons of minced garlic. I sauteed the garlic first and then added the rest of the ingredients plus 1.5 tb of white wine. Just before serving, I added parmesan cheese to thicken it a bit. Restaurant quality!

I made this tonight for dinner. Spouse liked the recipe. I did sub garlic olive oil for vegetable oil. I used a can of chopped clams and baby clams and waited until there was less than 4 minutes left on the pasta cooking time and added the clams as you just want to heat them up. Longer exposure to heat makes the clams rubbery. I also added some parmesan cheese to thicken the broth. Fast, good, and fattening but as a semi monthly meal I say enjoy and calories be dammed!

I tried it tonight but made a couple of changes that I think really improved it: used EV olive oil instead of vegetable oil, used fresh parsley (at the end) instead of dried. Added some red pepper flakes and a dash of white wine to the sauce. But most importantly: I made the sauce in a skillet and added the cooked pasta to it and let the pasta soak for 10 minutes or so. The sauce thickened and I added grated parmesan at the end and more on top as we ate. It was very, very good.

Tastes great and comes together quickly. I used olive oil versus vegetable. I also added a few hot pepper flakes for some kick but that’s just personal preference. When I’m using canned clams I prefer not to boil so I brought the sauce to boiling with just the clam juice and then added clams. This helps to keep them more tender. I finished the pasta with a squeeze of fresh lemon. A great pantry recipe and very versatile!

Kind of bland.

Yes,I drained 1 can of clams,replaced w water to avoid extra salt. Used 1 tablespoon of cornstarch in the sauce but should have used it once sauce began to boil and add. Used fresh garlic, olive oil not vegetable oil,fresh basil. Made it for our Anniversary, husband ate 2 plates! Still "too much liquid " maybe 1 1/2 c. Liquid, not the 2 cans wouldve been better. . I'm complimented by 2nd plate

Very easy and delicious! To the person rumbling about can clams , when you get home from work last thing you want to do is buy or shuck clams. Save that for a weekend. This is quick and delicious!

Seriously, this recipe is amazing.

Even my picky roommate loved it.

If I may suggest....with the sauce finished and your pasta is ELDENTE....reserve the pasta water. Use tongs and transfer the pasta into the clam sauce pan. Add the parsley if you haven't yet, stir until combined. Cover with no heat for 10 minutes. If the sauce is to thin for you, add a ladel of the pasta water you reserved. Stir gently and allow to thicken uncovered on med-low heat. (I suggest 1/4 cup max or 1 ladel full of pasta water at a time).

Canned??? Canned??? Smh

So much flavor, I’m impressed.

It was very good. I added a half cup of white wine.