READY IN 58 mins

Linguine with Clams

Read Reviews (33)

"This is one of my favorite meals. This goes great with a salad and some garlic bread." — Cristina

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 and set aside.
Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Kitchen-Friendly View

PREP 15 mins
COOK 43 mins
READY IN 58 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 19, 2010

This is good! For anyone worried about overcooking the clams, pfft. Canned clams are cooked and brined to the point that it would take an act of God to change their texture - it really doesn't matter when you add them. If you are expecting a "sauce" you won't get it. This recipe is more like a flavor coating for the pasta, clams and mushrooms. I was worried it would be too salty, but I actually ended up having to add salt after tossing the pasta. I also added some nutmeg, which was nice. For reheating, you may want to add a little olive oil for "cling". The guys LOVED this; I liked it. Thanks for the recipe!

—SunnyByrd

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Most Helpful Critical Review

Aug 18, 2006

I haven't made this but reading the recipe, I can't imagine cooking canned clams for 20 minutes, they would be rubber by then. They should just need to be briefly heated to warm them.

—JIMCOOKSATLANTA

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45 Ratings

Sep 06, 2005

The sauce is a little thin for my taste so I add a little heavy cream plus a few strips of bacon to give it more flavor. My husband loves this dish.

—SUZANNA1066

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May 10, 2006

This was a very good recipe, simple to make and quick. I love mushrooms so that was a nice touch. When I saw the sour cream on the list of ingrediants I thought that was weird but tried it anyway and it just thickened up the sauce and made it even yummier. Recipe is a keeper.

—MarisLatinTwist

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Mar 30, 2006

This is an excellent recipe. I really enjoyed this. I didn't add the sour cream and it still was fabulous. This is a definate keeper. I used baby portabellas and they tasted so good in this sauce.

—Chrissy Fessler

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May 09, 2006

I minimized the recipe to 4 servings and it turned out terrible! There was no sauce. I won't be making this one again.

—lperejma

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Apr 07, 2006

Great recipe that was soooo easy to prepare! My boyfriend totally loved it- and he's a pretty picky guy!

—Cindy

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Jul 12, 2005

It was bland... and then sauce just wasn't the clam sauce I was expecting. I actually felt sorry for my guests.

—kt

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Nutrition

Calories
323 kcal
16%

Carbohydrates
32.2 g
10%

Cholesterol
63 mg
21%

Fat
10.1 g
16%

Fiber
2 g
8%

Protein
21.1 g
42%

Sodium
75 mg
3%

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

Nutritional Information

Linguine with Clams

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 323
Calories from Fat: 91

% Daily Value *
Total Fat 10.1g 16 %
Saturated Fat 5.4g 27 %
Cholesterol 63mg 21 %
Sodium 75mg 3 %
Potassium 522mg 15 %
Total Carbohydrates 32.2g 10 %
Dietary Fiber 2g 8 %
Protein 21.1g 42 %
** Sugars 0.9g
Vitamin A 15 %
Vitamin C 28 %
Calcium 10 %
Iron 188 %
** Thiamin 30 %
Niacin 58 %
Vitamin B6 10 %
Magnesium 12 %
Folate 50 %

* 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.