Linguine With White Clam Sauce Recipe

ingredients

8 ounces uncooked linguine pasta
3 cloves garlic, minced
2 tablespoons olive oil
1 bottle (8 ounce size) clam juice
1/2 teaspoon dried crushed red pepper
3 cans (6.5 ounce size) chopped clams, drained
2/5 cup dry white wine
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 teaspoons fresh lemon juice
1 tablespoon butter or margarine (optional)

directions

Prepare linguine according to package directions; drain. Keep warm.

Saute garlic in hot oil in a large skillet over medium-high heat 1 to 2 minutes. Add clam juice and crushed red pepper; bring to a boil, reduce heat, and simmer 5 minutes. Stir in clams and next 4 ingredients; simmer 3 minutes.

Toss with pasta and, if desired, 1 tablespoon butter. Serve immediately.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

missthang REVIEW:
July 9, 2014

Just finished eating dinner and wanted to chime in on this recipe. I would definitely say that the amount of pasta is off - use a pound. otherwise, this was really good and full of clams. I didn't find it too liquidy even if you only used 8 oz pasta (the mixture cooks down a bit) and didn't feel it needed anything else.
madjoey December 20, 2007

As written, this recipe produces a dish that is either an incredibly wet "linguine with clams" or a marginally dry "linguine clam soup/stew" -- the amount of liquid is disproportional to the volume of pasta, and it's really watery. I increased the amount of pasta to 1 pound (which is a standard recipe size anyway), and had to increase the amount of butter to 4 tbsp in order to give the sauce some body. Grated pecorino cheese also provided some needed saltiness.

14 Delicious Ways To Use Ricotta Cheese

This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.

9 Savory Pumpkin Recipes To Make This Fall

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.