Elena's Linguini with Clam Sauce Recipe - Allrecipes.com
Elena's Linguini with Clam Sauce Recipe
  • READY IN 1 hr

Elena's Linguini with Clam Sauce

Recipe by  

"This recipe is for the Cajun at heart. More cayenne gives it a very special taste. Yum, yum."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    30 mins
  • READY IN

    1 hr

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. Drain; return to the pot to keep warm.
  2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
  3. In a separate bowl, whisk the cornstarch with part of the bottled clam juice. Stir the cornstarch mixture into the skillet. Adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. Pour the remaining bottled clam juice into the skillet.
  4. Stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2009

W-a-y too much butter and oil mixture - I just used a scant 1/4 c. olive oil with a dollop of butter. I also substituted fresh sauteed mushrooms for the canned. This recipe can have its heat increased by the addition of a good cajun seasoning. Good recipe to play with.

 
Most Helpful Critical Review
Jun 25, 2012

I did not care for this recipe. It was so hot I couldn't swallow it! It would be great without the pepper, or 1/2 the amount possibly. We might make it again, but NOT with the pepper!

 

11 Ratings

Nov 03, 2009

OH WOW!!!! I never make a recipe without tweaking and the only change I made was to substitute angel hair pasta 'cause hubby's stroke makes linguini and spaghetti harder to wind on the fork. This is absolutely fabulous just as is. Very quick, easy, and affordable. I may cut back on the butter and olive oil as suggested by the first reviewer but if cholesterol is not a problem...make it just as is for one of the best dishes ever!

 
Mar 09, 2010

Great recipe! Added a little white wine, but besides that, followed it exactly. Thanks!

 
Nov 11, 2010

This is a delicious recipe. I tried it just as written one time, and then the next time, I added 1/4 cup of white wine instead of the clam juice. It was even better. Thank you for sharing.

 
Feb 23, 2012

I have never made this before and was a little nervous at first...was skeptical with adding the zucchini and cayenne pepper...however it was FANTASTIC! Best linguini and clam sauce I have ever had...this will be my forever recipe for this dish! Thank you!

 
Nov 10, 2011

This is the fist time I have written a review and that's because this is undoubtably the best recipe ever! I followed it to the letter except for reducing the butter and olive oil as suggested. I also had to use "Knorr Clam Base" as I did not have the bottled version. Wen I got to the end, though it was delicious already, it was a bit soupy. By adding a trick from my Sicilian mother, two dollops of cream cheese (1/4 of the 8 oz pkg), it turned to pure silk. OMG - This deserves more than 5 stars!

 
Aug 27, 2011

made this for my sisters a couple of weeks ago.great recipe; quick and very tasty

 

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Nutrition

  • Calories
  • 540 kcal
  • 27%
  • Carbohydrates
  • 51.9 g
  • 17%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 22.4 g
  • 35%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 34.1 g
  • 68%
  • Sodium
  • 581 mg
  • 23%

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

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