Recipe by Donna
"A linguine pasta with a feast of seafood: clams, shrimp, and scallops."
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
crushed red pepper flakes
1 (28 ounce) can
1 (6 ounce) can
black olives, drained
1 (10 ounce) can
(10 ounce) can whole baby clams
1 (6.5 ounce) can
minced clams, with juice
small salad shrimp
2 1/2 teaspoons
salt to taste
ground black pepper to taste
Excellent flavor! We are garlic lovers, so I loaded it up with extra garlic. I also used 2-10 oz cans of baby clams, 1/2 lb of salad shrimp (will go to medium size next time), and 1 lb of scallops. Seemed like a lot of seafood when first mixed, but wished for even more when we served it up.
This recipe has promise, but it's terrible as listed. It was far too salty and "clammy" (don't get me wrong, i LOVE clams, it's just that the entire dish tasted like clams.) I think i'll make this again but modify it severly! Like not adding olives (they were big time yuck!) and adding chicken broth or vegetable broth or white wine instead of half or the majority of the clam juice. I used tiger prawns instead of salad shrimp, and i'm glad i did. I also added scallops and maybe next time i'll add muscles or crab. Also, i wouldn't mix the pasta and the sauce. It just ends up rather childish.
This recipe turned out wonderful! I had to substitute tiger shrimp for the scallops, but it still turned out awesome! A keeper...
This recipe is delicious....I plan to use it again. Instead of crushed tomatoes, I used the can of peeled plum tomatoes, cut up. Also, plan to use more shrimp and scallops. Will also use medium shrimp instead of the small ones.
FABULOUS! Didn't change a thing...we couldn't get enough! One thing: I used fresh lemon zest and that absolutely makes this dish sing. In emergencies, I do use the dried stuff but really wanted to make this as written and am so glad I did. Thank you so much for sharing this with the rest of us!
Wonderful balance of flavor, super simple to put together. I used more garlic and crushed red pepper. We only use about 1/2 teaspoon lemon zest. I had a lot more seafood than called for and I am glad I did. Recipe is a little light for us. Fantastic meal we look forward to having again!***update*** We make this every week now - we have added some chicken broth, about 14 ozs, and a cup of white wine. The addition of a few tablespoons chopped fresh parsley and fresh basil take this straight to the top of our favorite recipes list. We are now perfectly pleased with the recipe.
Great recipe, very flavorful. I substituted canned clams for the fresh and added one tablespoon butter. Will make again, Thanks!!
Great recipe even without olives and lemon zest. I did have to add a can of tomato soup (wish I had more crushed or diced tomato's) since it didn't make enough sauce for the pasta.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 129
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
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.
What's cooking in Ellington? This creamy, satisfying linguine.
Make elegant but easy garlic shrimp in a white wine and butter sauce.