Recipe by JANBLIDEN
"Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like."
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1 (16 ounce) package
2 (6.5 ounce) cans
minced clams, with juice
chopped fresh parsley
salt to taste
ground black pepper to taste
This is one of my hubby's favorite dishes and he really enjoyed this. I slightly thickened the sauce, added more garlic and also threw in some white wine. Thanks Janet!
This was very tasteless and watery. I can't imagine how bland it would be with water instead of clam juice. It was a little better with a lot of extra salt, pepper, and italian seasoning, but overall, didn't offer much. If I had to do it over, I would add cream or milk, some flour to thicken it, and some parmasan, onion, maybe bacon...something to add flavor and help it stick to the pasta.
This recipe delivers what it promises--quick and easy. Delicious, too! I did add an onion, sauteed it with the olive oil before adding the garlic and clams. Great!
Love this recipe, because it doesn't really call for anything I won't normally find in the pantry. I do add a can of whole baby clams as well as the minced clams, and I season with OLD BAY seasoning and minced onion. If I'm having company, I will increase the sauce with more clam juice, and add some tiger prawns and clams in the half shell. With some chopped parsley around the plate, it makes a nice presentation. Also great with a squirt of lemon juice before serving.
I give this one a 5 star because of it's ease and quickness. Use fresh parsley if you can and I added onion also. I sub'ed skim milk with a tbsp of cornstarch for the clam juice to obtain better color and thickness. Great on wheat pasta, very healthy. Will make again!
Very easy and quick and yummy. I also thickened the sauce with just a little bit of flour and added parmesan while it was cooking.
Made this recently for a thing at our church (we feed and house homeless families for a week at a time). It was a big hit! I didn't do anything other than what the recipe said, and it was as good or better than I have had at restaurants. I will make this again -- often!
Not all sauces are meant to stick to the pasta. North Americans generally expect thick pasta sauces and usually red 'tomatoey' ones. This is a thin version and a good basic recipe for altering t taste. I add about 2 tbsp. olive oil, loads of flat-leaf parsley, finely chopped, about 1/4 cup+. The herby green flavour of the parsley is a delicious contrast to the briny clams. A splash of white wine is good idea. This has been a familly favourite for years. Thanks for your version, JANBLIDEN.
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with White Clam Sauce I
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 56
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