Linguine and Clams

"Authentic tasting "white" clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
20mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Cook linguine to al dente, according to package directions.
  • While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
  • Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
  • Open cans of clams, drain, reserving liquid. Set clams aside.
  • Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
  • Add butter and cheese, and cook 2 minute more.
  • Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.

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Reviews

  1. Loved this, I've made quite a few linguine and clam sauces, but this one topped them all. Yummy. Thanks :)
     
  2. This was really great! I've looked for a good recipe (and experimented a lot) for a good white clam sauce . Did do some adjustments for 2 people (not a lot, since our favorite lunch is leftover dinner. Thanks Chef Luvfood!
     
  3. Absolutely stunning! Made as directed, except converted to 1/3 recipe for DH and I, and used fettucine noodles as I possess a ton of these. Wonderful! Thanks, Chef Luvfood! Made for <b>My 3 Chefs</b>.
     
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RECIPE SUBMITTED BY

A "40-some year old" wife and mother of 3 who has always had a passion for cooking and baking. My very first cookbook was Betty Crockers Cookie Cookbook when I was 10. I started making the recipes and was hooked since. ( I still use that cookbook today!) I love to make recipes from collections from churches or large families (as everyone always submits their best) and admire Ina Garten for her simple, gourmet style.
 
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