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Linguine With Clam Sauce
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Clam Sauce with Linguine
SUBMITTED BY:
Silvia Granger
PHOTO BY:
CRUISEM
"This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it."
RECIPE RATING:
Read Reviews
(82)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package linguine pasta
1/2 cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
1/2 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground white pepper
1/4 cup grated Parmesan cheese
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DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
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REVIEWS
Reviewed on Nov. 15, 2003 by ZIPSQUAT
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ZIPSQUAT
Nov. 15, 2003
This was a fantastic dinner for my husband and I. Since kids don't like mushrooms, it has become our favorite for when it's just us. Get pre-sliced mushrooms and this is FAST.
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19 users found this review helpful
This was a fantastic dinner for my husband and I. Since kids don't like mushrooms, it has...
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Reviewed on Jul. 11, 2006 by
WISEREADER
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WISEREADER
Jul. 11, 2006
Very, very good and simple. Like many others, I made this with some variations. I used 1/4 cup butter and 1/4 cup xtra Virgin olive oil. I also used 5 cloves of garlic. I added 1 tbl of Old Bay (you may omit any additional salt if you use O.B.). After everything was brought up to temperature, I added 3 dollops of sour cream and thickened with a little corn starch. No leftovers!
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15 users found this review helpful
Very, very good and simple. Like many others, I made this with some variations. I used 1/4...
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Reviewed on Sep. 19, 2006 by
Suemck
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Suemck
Sep. 19, 2006
Very good and sooo easy! I loved the flavor, but the sauce seemed a bit too watery with all of the clam juice added, so I stirred in the parm. cheese while it was cooking to thicken it up a bit. I will definately be making this one again, thanks!
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9 users found this review helpful
Very good and sooo easy! I loved the flavor, but the sauce seemed a bit too watery with all...
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Reviewed on May 25, 2006 by isnilk
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isnilk
May 25, 2006
I personally love this recipe. It's really too bad that it has a lot of calories otherwise I would make this more than once a week! I used 1/4 cup margarine and 1/4 cup olive oil, lots of garlic, white pepper, a pinch of thyme and 1/2 cup of milk to thicken the sauce. A very good recipe.
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9 users found this review helpful
I personally love this recipe. It's really too bad that it has a lot of calories otherwise I...
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Reviewed on Aug. 28, 2007 by
Drew Hess
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Drew Hess
Aug. 28, 2007
I made this with a few changes and it turned out fantastic! My wife just would not stop raving about it. I cut the recipe in half, because there are only two of us. I doubled the garlic and doubled the clams. But the second can of clams were drained. I added some red pepper flakes and also added about a half cup of good white wine. It turns out to be a very special dish. You could definately put it into your rotation or keep it for special occasions.
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8 users found this review helpful
I made this with a few changes and it turned out fantastic! My wife just would not stop...
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Reviewed on Aug. 1, 2005 by Terri J
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Terri J
Aug. 1, 2005
This was a big hit with my dinner guests. I served Ali's Amazing Bruschetta (also Allrecipes) as an excellent appetizer. Per others' reviews I made these changes: 1 extra can of clams w/juice, extra garlic, decreased butter to 1/4 c. supplemented with olive oil, substituted freshly ground black pepper. My own changes: I thickened sauce with flour/pan juice roux, substitued pre-made pesto to taste for fresh parsley, and added 1/2 c. dry white wine shortly before serving.
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7 users found this review helpful
This was a big hit with my dinner guests. I served Ali's Amazing Bruschetta (also Allrecipes)...
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Reviewed on Jul. 16, 2005 by
Lydia
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Lydia
Jul. 16, 2005
I cooked this dish twice with fettuccine, made changes to this recipe for a healthier dish. Used olive oil instead of butter to saute garlic and mushroom and used milk and flour to thicken the sauce. (saute flour together with garlic and mushroom and add in 1/2 cup of milk). Also, I used canned chunk tuna instead of clams as I could not find canned clams in where I live. My fiance and I love this pasta very much, especially with lots of mushrooms.
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6 users found this review helpful
I cooked this dish twice with fettuccine, made changes to this recipe for a healthier dish....
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Reviewed on May 30, 2005 by
KarenK
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KarenK
May 30, 2005
We all loved this. I did make a few changes though. Instead of 1/2 a cup of butter, I used 1/4 cup of butter, and a 1/4 cup of olive oil. I also doubled the garlic because we love it. I undercooked the pasta by a minute or two, and added some pasta water to the sauce, to thicken it up a bit. Then I added the pasta to the sauce and cooked it for a few minutes to absorb the sauce better. I would definitely make this again.
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6 users found this review helpful
We all loved this. I did make a few changes though. Instead of 1/2 a cup of butter, I used...
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Reviewed on Feb. 4, 2007 by DEBWI
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DEBWI
Feb. 4, 2007
This was the best! I added extra clams and plenty of parmesan. Comments from guests, 'why go out to eat when you can eat like this at home'.
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5 users found this review helpful
This was the best! I added extra clams and plenty of parmesan. Comments from guests, 'why go...
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Reviewed on Jan. 4, 2007 by sara
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sara
Jan. 4, 2007