Elena's Linguini with Clam Sauce

Elena's Linguini with Clam Sauce

9
Elena 0

"This recipe is for the Cajun at heart. More cayenne gives it a very special taste. Yum, yum."
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Ingredients

1 h servings 540 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 34.1 g
  • 68%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 533 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. Drain; return to the pot to keep warm.
  2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
  3. In a separate bowl, whisk the cornstarch with part of the bottled clam juice. Stir the cornstarch mixture into the skillet. Adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. Pour the remaining bottled clam juice into the skillet.
  4. Stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

W-a-y too much butter and oil mixture - I just used a scant 1/4 c. olive oil with a dollop of butter. I also substituted fresh sauteed mushrooms for the canned. This recipe can have its heat i...

Most helpful critical review

I did not care for this recipe. It was so hot I couldn't swallow it! It would be great without the pepper, or 1/2 the amount possibly. We might make it again, but NOT with the pepper!

W-a-y too much butter and oil mixture - I just used a scant 1/4 c. olive oil with a dollop of butter. I also substituted fresh sauteed mushrooms for the canned. This recipe can have its heat i...

OH WOW!!!! I never make a recipe without tweaking and the only change I made was to substitute angel hair pasta 'cause hubby's stroke makes linguini and spaghetti harder to wind on the fork. T...

Great recipe! Added a little white wine, but besides that, followed it exactly. Thanks!

This is a delicious recipe. I tried it just as written one time, and then the next time, I added 1/4 cup of white wine instead of the clam juice. It was even better. Thank you for sharing.

I did not care for this recipe. It was so hot I couldn't swallow it! It would be great without the pepper, or 1/2 the amount possibly. We might make it again, but NOT with the pepper!

I have never made this before and was a little nervous at first...was skeptical with adding the zucchini and cayenne pepper...however it was FANTASTIC! Best linguini and clam sauce I have ever h...

This is the fist time I have written a review and that's because this is undoubtably the best recipe ever! I followed it to the letter except for reducing the butter and olive oil as suggested....

made this for my sisters a couple of weeks ago.great recipe; quick and very tasty

Not bad.