Recipe by Silvia Granger
"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."
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1 (16 ounce) package
fresh mushrooms, sliced
2 (6.5 ounce) cans
chopped clams with juice
chopped fresh parsley
ground white pepper
grated Parmesan cheese
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.
I made it exactly like the recipe says. I will not make it again. It was edible but too much like a canned sauce. All the other reviewers changed the recipe. I would suggest you do the same. I would add more mushrooms. I would cook the sauce down - it was too runny.
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!
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.
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!
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.
This is just a basic starter recipe of which you can adjust to your liking. Being Italian, and my wife and I liking this dish, I can make some recommendations. First of all you should add a can, or jar of baby WHOLE clams in with the chopped clams. Much more meaty. Secondly, after the garlic has lightly browned deglaze the pan with 1/3 cup dry white wine or dry sherry (NOT the cooking wine stuff). And lastly, Chopped basil has much more flavor than parsley. And another thing. What is this with all complaints of the sauce being "to runny"? It's supposed to be runny!! Any Italian, or most anybody who likes this dish knows that you eat it with bread. And you use the bread to sop up the "runny" sauce. And don't complain about "that's to much bread" because it only takes about two small slices of Italian bread to do the job. If you're gonna do it, do it right.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Clam Sauce with Linguine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 264
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