Linguine with Clams Recipe -
Linguine with Clams Recipe
  • READY IN 58 mins

Linguine with Clams

Recipe by  

"This is one of my favorite meals. This goes great with a salad and some garlic bread."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    43 mins

    58 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
  2. Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
  3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2010

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!

Most Helpful Critical Review
Aug 18, 2006

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.

Sep 06, 2005

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.

May 10, 2006

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.

May 09, 2006

I minimized the recipe to 4 servings and it turned out terrible! There was no sauce. I won't be making this one again.

Mar 30, 2006

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.

Jul 12, 2005

It was bland... and then sauce just wasn't the clam sauce I was expecting. I actually felt sorry for my guests.

Oct 17, 2011

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!


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  • Calories
  • 323 kcal
  • 16%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 10.1 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 75 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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