Reviewed: May 2, 2012

This recipe represents the basic framework for an exemplary linguine and clams with garlic white wine sauce. For enhancement, simply saute the onions and 6 cloves of garlic (or to taste) in 3 tablespoons of olive oil and then add the entire contents of 4(6.5 ounce) cans of chopped clams, including the juice to your skillet. Also add an additional 2 tablespoons of olive to the skillet. Do not add butter. Then add one cup of white wine (or more) and two to three tablespoons of Italian seasoning. Simmer for twenty minutes or until the sauce is reduced and the seasonings have flavored the sauce. While the sauce is simmering, steam a couple of broccoli crowns till tender. Also dice two large fresh tomatoes. Chop one quarter cup fresh parsley. Add the broccoli and parsley to the sauce during the last three minutes of cooking the sauce. Spoon the sauce over the linguine and add the chopped fresh tomatoes. As an option, sprinkle some red pepper flakes and/or grated cheese.

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Reviewer:

jamesh1954

Reviewed: Apr. 22, 2012

Fantastic! I only used 3 cans of clams which worked out just fine. I also did not add the clams to the sauce until I had about 8 minutes left. I followed the rest of the recipe exactly - oh and I added some parsley at the end. With garlic bread & a salad - this was a fabulous Sunday dinner! Really loved it!

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Reviewer:

Jenni4Lee

Reviewed: Mar. 21, 2012

Wonderful! Husband really loved it too. My picky 4 year old said "yum!" I used 6 big cloves of garlic and should've used more but it was still delicious. Only used about 1/4 cup of butter, added a can of mushrooms after sauteing the onions, added red pepper flakes and a little more clam juice. Used half minced and half chopped clams.

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Reviewer:

handbanana

Reviewed: Mar. 2, 2012

Yum! Everyone loved it. I omitted the wine and added a little parsley.

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Reviewer:

Plasticflywheel

Reviewed: Feb. 24, 2012

This was really excellent. I made it for a dinner guest and got rave reviews!! The only thing I added was some crushed red pepper and a splash of heavy cream. I'm sure it's equally good without these things but my husband insisted. I will certainly be making this again and I'm sure it will be requested. I served this with the white wine I used in the recipe, some garlic bread, and parmesan baked tomatoes instead of a standard salad. Excellent!

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Reviewer:

laurajfrog

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

Loved it. I added Italian herbs and a little half and half. Perfect. Well, a bit more wine than they said.

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Reviewer:

Kathlyn Brooksher

Reviewed: Dec. 20, 2011

the basic recipe is good, but if you love whits clam sauce, quit messing around with minced clams. Try baby whole clams in the can and wow everyone with a few clams in the shell on top. Just add the clams in the shell to the sauce @ 3-4 min until the shells open( do covered). I also add crushed red pepper to the oil for @ 1 min while the garlic is cooking Yummo !!!!

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Reviewer:

sunshine

Reviewed: Nov. 3, 2011

This was fantastic! I made as written with the exception of increasing the wine to about 1/2 cup and adding a dash or two of red pepper flakes.

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Reviewer:

tokyotommy

Home Town: Cleveland, Ohio, USA

Living In: Lawrenceville, Georgia, USA

Reviewed: Oct. 12, 2011

This was a quick & easy recipe that I thoroughly enjoyed. My husband is not a fan, but I'll keep it anyway - he can eat peanut butter! lol I think the next time I make it, I'll add more garlic. Good stuff!

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Reviewer:

Charlee

Home Town: Chicago, Illinois, USA

Reviewed: Sep. 15, 2011

a great base that lends itself well to improvising. i threw in some dried basil, some fresh spicy oregano and finely chopped kale from the window box. a cooking tip that worked out great: as the sauce is reducing, toss in the al dente pasta and let it cook down together. it will soak up a lot of the liquid and get an incredibly buttery texture.

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