Clam Sauce with Linguine Recipe

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Most Helpful Positive Review

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.

—Drew Hess

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Most Helpful Critical Review

Jun 08, 2011

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.

—eroberts

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291 Ratings

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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!

—WISEREADER

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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.

—KarenTheMiltch

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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.

—ZIPSQUAT

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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!

—Suemck

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Aug 01, 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.

—Terri J

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Jan 14, 2009

This was really good. However I did add a splash of white wine which I think is key. So fast and easy, I'll definitely make this again.

—Mia

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Nutrition

Calories
795 kcal
40%

Carbohydrates
92.7 g
30%

Cholesterol
127 mg
42%

Fat
29.3 g
45%

Fiber
5.4 g
22%

Protein
43.2 g
86%

Sodium
939 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Clam Sauce with Linguine

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 795
Calories from Fat: 264

% Daily Value *
Total Fat 29.3g 45 %
Saturated Fat 16.2g 81 %
Cholesterol 127mg 42 %
Sodium 939mg 38 %
Potassium 1231mg 34 %
Total Carbohydrates 92.7g 30 %
Dietary Fiber 5.4g 22 %
Protein 43.2g 86 %
** Sugars 5.3g
Vitamin A 38 %
Vitamin C 57 %
Calcium 24 %
Iron 309 %
** Thiamin 15 %
Niacin 151 %
Vitamin B6 23 %
Magnesium 31 %
Folate 155 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.