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    You are in: Home / Recipes / Linguine With White Clam Sauce Recipe
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    Linguine With White Clam Sauce

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on October 13, 2002

      Perfect. Absolutely the right balance of garlic and heat. I actually left all the clams in the shells to retain all the cooking liquid and make it easier on the chef -- the final dish is more difficult to toss, but I feel like i get more clams when I have to slurp them off the shell myself. I was surprised to find we were out of white wine, but vermouth seemed to work just as well. This was just right and so fast. To be added to the weekly repetorie.

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    • on March 30, 2003

      This is just too delish to explain!!! Such a quick meal, but wonderful flavours! It is as good as what you would get at a real fancy fancy restaurant. Being a real garlic freak...instead of just 7 cloves of garlic, I used 2 heads of garlic...and sauteed it with one big white onion...and it was just wonderful. How we like it at home. I didn't have any hot chilli peppers, so I used quite a few generous dashes of paprika powder to make up for the heat. It worked FINE.. :). Also to make it easy for myself...after cooking the garlic, and onion, i just threw in my raw clams (still in the shell) with 1 cup of white wine, and half a small bottle of clam juice. This recipe is just wonderful. I do realise that I have made quite a few changes, but it was just that I got a bit carried away with the wonderful aroma of everything. And I used angel hair for the pasta. TRY THIS RECIPE!! Mean Chef THANK YOU THANK YOU THANK YOU!!!

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    • on June 11, 2009

      here's another 5 star review for this recipe!! very yummy and i love that it didnt have a really heavy sauce like alot of the others i checked out before deciding on this one.

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    • on May 29, 2008

      I had to do this wonderful recipe a great disservice by using canned clam's and dried herbs. It was still outstanding. I used spinach pasta and there is a lot of rich flavor in the oh so easy sauce. This is truly one of the fastest and best pasta with sauce I have ever made (and I have made a lot of pasta!). Loved the red pepper flakes. Another complete winner from Bev. Made for Photo Tag.

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    • on January 12, 2005

      This is a great recipe for white clam sauce, and I was happy to see that no butter was used (healthier). I followed the recipe exactly, although at the end I added just a touch of cream, and it was dynamite! I violated the traditional Italian rule of no cheese on fish sauce -- I served over angel hair and sprinkled with parmesan and more fresh parsley. Thanks again Mean Chef! --Marla, AZ

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    • on April 07, 2003

      This....was....FABULOUS! So simple, so healthy and SO delicious! I didn't change a thing (except I had huge garlic cloves so only used 4, and unforunately only had dried herbs-I can only imagine how it would be with fresh!) My husband was actually "drinking" the remaining sauce off the plate! It was a bit of work to "shuck" the clams (but on the advice of a website, for those of you who want to make this recipe, boiling them for 15 seconds makes them much easier to open, without them opening up entirely and losing the precious "jus"). Thank you, Mean, for sharing your expertise with us! Sue

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    Nutritional Facts for Linguine With White Clam Sauce

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 601.4
     
    Calories from Fat 86
    14%
    Total Fat 9.6 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 34.5 mg
    11%
    Sodium 1814.8 mg
    75%
    Total Carbohydrate 92.7 g
    30%
    Dietary Fiber 4.4 g
    17%
    Sugars 3.4 g
    13%
    Protein 28.8 g
    57%

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