Recipe by Peg
"This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired."
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2 (6.5 ounce) cans
minced clams, drained with juice reserved
chopped fresh parsley
salt and pepper to taste
grated Parmesan cheese
My husband and I decided that this dish was good enough that it would not have been out of place if served at a solid Italian restaurant. I added a little white wine and lemon juice to the sauce (while it was simmering) to great effect. The lemon juice gave the sauce a little pizzazz. The overall effect was a sauce that had many distinct flavors without being overpowering. Next time I might add some more clams -- possibly whole clams. This quality pasta recipe promises to be a regular at our dinner table.
I can't say that we found this to be anything to brag about. I even added 1/4 cup red and 1/4 cup green chopped bell peppers and 1/4 cup of fresh, sliced mushrooms to the saute. Still, the result was nothing more than butter and noodles...with a couple of veggies and clams. I would certaintly not serve to company and doubt I will make again.
Excellent. I doubled the sauce, used 2 cans of minced clams(reserving juice from both) and 1 can of small clams. Added a couple squirts of lemon. Garnished with real clams in shells and served with a good crusty bread. As good as any restaurants.
If 4 & 1/2 stars were an option, that is what I would rate this recipe. However after reading some of the past reviews, this is how I prepared the dish:
I used 1 tbls fresh parsley and 1 tbls fresh basil. I prepared the sauce as directed by using 1/2 of the butter suggested and adding some white wine and a little fresh squeezed lemon juice. I sauted some mushrooms on the side with the remaining half of butter and added some italian seasonings. Half way through the simmering process of the sauce, I added a dash of red pepper flakes (will add just a tad more the next time I make this) with the sauted mushrooms. I tossed all with a garlic and parsley flavored linguini cooked al dante. This was very, very good and very easy. I will make it again.
Nice recipe. I don't like it when people make big changes, but, I did make a few (trying to use up ingredients from another recipe). I reduced the olive oil to just a few tablespoons and used it to saute the garlic with a little added minced onion. I also added 1/2 cup each of white wine and heavy cream. The dish came out beautifully, but the sauce was even better the next two days for leftovers (became more creamy). Make sure to add the pasta to the sauce and blend before serving, don't pour the sauce over the noodles. Easy, inexpensive and a crowd pleaser!
If I could rate this more than 5 I would. My family loved this. Made as stated as far as ingredients but I did add an extra can of clams and I did use chopped clams. Since everyone fought over the clams, I will put in 4 cans next time. I also added six cloves of garlic (per our taste). I did have a little bit of noodles leftover but there was nothing else leftover. Served with asiago garlic bread and it was perfect for sopping up the sauce. Thanks so much Peg. Great meal and quick to make!
I enjoyed this recipe as a great starting point. My premise was that seafood tastes better with acid so I added half a lemon to the reduction. I also added some chili flakes, green onions, white wine, chicken stock and a little fresh oregano. I also reduced the sauce for at least 20 minutes since there was a lot more liquod and it came out awesome!
I have been making this for years, with the exception of adding butter. I use two cans of Whole clams (I love clams), minced clams just don't do it for me. I also add parsley, oregano, garlic salt and garlic powder. It is wonderful. Thanks Peg for sharing your recipe.....
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine and Clam Sauce
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 217
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