Linguine with white clam sauce

"Simply delicious linguine with clams. Bold and spicy, you will just love this. Quick and easy to make too with ingredients you probably already have on hand."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
25mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Begin preparing linguine according to package directions.
  • In saute pan heat olive oil over medium heat.
  • Add onion, garlic and red pepper flakes.
  • (Use as much or as little pepper flakes as you like, this can get HOT. I like mine to burn just a little!!) Cook just until onions start becoming transparent.
  • Toward the end of the cooking time, throw in the oregano and basil.
  • When onion mixture is done, add the chopped clams, the reserved liquid, and the wine.
  • Simmer about 5 minutes over medium heat.
  • Add parsley and simmer one minute more.
  • Add clam mixture to your large pot of well drained linguine and mix gently.
  • Douse generously with freshly grated parmesan cheese.
  • Wonderful!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Loved it!!! The only thing I did differently is used 1/2 olive oil and 1/2 butter. I also added fresh mushrooms when I was sauteing the onions.
     
  2. This was very tasty but needed something. I added crushed fennel seeds which really set off the clam flavor. If I have pernod in the house I add a bit of that instead of the seeds. I also had a half dozen fresh clams to add to the canned. And since we like sauce, I made a slurry from arrowroot and clam juice to thicken. It is a quick, delicious midweek meal! Please try the bit of fennel flavor and I think you will agree it adds something
     
  3. i made this the other night to go with our meatless tradition and it was very good, followed everything except added butter to the mix,great kick to it, thanks for sharing
     
  4. Very tasty and quick to prepare. It was the first time for three of my kids to have linguine with white clam sauce and everyone cleaned their bowls, looking for more.
     
  5. We loved this! I made exactly as written, using dried parsley as I didn't have fresh on hand. I loved this as it was a 'what's on hand in the pantry' dinner. I always have fresh Parmesan in the fridge and just used what I had in the pantry for everything else. We had this with a salad and crusty bread. My husband said 'Fantastic'.....this is definately a make-again dish. Thanks Jaymee!
     
Advertisement

RECIPE SUBMITTED BY

I have two awesome boys 7 and 6 and a wonderful husband of 15 years. I have been cooking since the age of 10 when I became a latch-key kid with my 6 year old little sis. I cooked Friday nights when my single mom closed the bank and my favorite recipes were broiled fish, oven BBQ chicken and tuna salad! Cooking was fun then and it is even better now cooking with my boys or anyone else I can employ in the kitchen with me!!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes