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.