Recipe by Cristina
"This is one of my favorite meals. This goes great with a salad and some garlic bread."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
medium white onion, chopped
fresh mushrooms, sliced
dry white wine
4 (6.5 ounce) cans
chopped clams, drained and rinsed with juices reserved
freshly ground black pepper
chopped flat leaf parsley
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!
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.
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.
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.
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.
I minimized the recipe to 4 servings and it turned out terrible! There was no sauce. I won't be making this one again.
A reviewer states that the clams will become rubbery if cooked for 20 minutes - if they were fresh clams, this would be true but canned clams are not going to get rubbery from cooking. As a matter of fact because they are already cooked, brined and canned, they will become less rubbery as they absorb more liquid during the cooking process. One reviewer who as acutally made the recipe states this as well. This is a GOOD recipe! I didn't add mushrooms or fresh parsley (used 1 tsp of dried) and it was FABULoUs!! I also added a bit of kosher salt (1/4 tsp) to the clam sauce as it was cooking and LOTS of salt to the pasta water. It was perfect! Don't expect an alfredo style "sauce" that you are going to sop up with bread - that's not what linguine and clams is! If you like REAL linguine and clams -try this recipe and don't be afraid to follow it as written. I will make this again and again - we loved it!
It was bland... and then sauce just wasn't the clam sauce I was expecting. I actually felt sorry for my guests.
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with Clams
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a light clam sauce with garlic, basil, and fresh parsley.
Make elegant but easy garlic shrimp in a white wine and butter sauce.
What's cooking in Ellington? This creamy, satisfying linguine.