Linguine With Peppery White Clam Sauce

Linguine With Peppery White Clam Sauce

Ready in 45 minutes

Prep/CookTime : 30-60 minutes

"This was delicious! In my version (as seen in photo), I used both canned baby clams and its juices in addition to some whole fresh littleneck clams for extra clam goodness. The fresh clams were simmered with the juices during the sauce-making. Then, as suggested in the recipe for canned clams, the baby clams were added to the sauce at the last minute. I love clams!"

- Xianti

Top-ranked recipe named "Linguine With Peppery White Clam Sauce"

4.1 avg, 9 review(s) 89% would make again

Ingredients

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1 tablespoon olive oil
2 clove Garlic
1/2 onion; chopped
1/4 teaspoon Crushed red pepper; or less to taste
2 cans Baby Clams; or 12 ozes fresh clams (Better)
12 ounces Linguini
1/4 cup White wine
juice of 1 lemon
2 tablespoons Fresh parsley; chopped
black pepper; coarsely ground

Original recipe makes 2

Servings  

Preparation

WITH FRESH CLAMS

Heat the oil in a medium skillet over low heat; stir in garlic and onion. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the white wine and clams & simmer, uncovered, 10 minutes. Discard any that have not opened.

WITH CANNED CLAMS

As above but use only the juice from the clams when preparing sauce. Add clams at the last minute and heat up. DO NOT OVERCOOK or they will toughen up badly

Meanwhile, cook the linguine in plenty of boiling salted water until al dente, about 6 minutes.

Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley.

Notes

This simple recipe is the method I have used for many years and I just love it. Short of using fresh clams it turns out as good as you can get.

Credits

Added on Award Medal
Verified by stevemur

Photo by John Kwon photo by Xianti Xianti

Calories Per Serving: 578 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Linguine With Peppery White Clam Sauce

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Very bland. Never caught the taste of clams.
robinmoorehollandsworth 1 year ago
This made my mouth happy
JaredNava 2 years ago
This is a great receipe...couldn't believe how easy it was and tasted great. I did use extra garlic and loved it!
yukipang 4 years ago
While I was making this dish it looked like it was going to be a big nothing. I was suprised how great it tasted. I did add extra garlic and onions beliving these recipes never have enough garlic for my taste.
Robpugl 4 years ago
This was delicious! In my version (as seen in photo), I used both canned baby clams and its juices in addition to some whole fresh littleneck clams for extra clam goodness. The fresh clams were simmered with the juices during the sauce-making. Then, as suggested in the recipe for canned clams, the baby clams were added to the sauce at the last minute. I love clams!
Xianti 4 years ago
Great recipe! I'll have to try it with fresh clams next time, canned was okay but definitely lacking in something.
Deltacow 4 years ago
What really impressed me is that not only is it very good, it is very low fat campaired to fixing it with a stick of butter.
KeithD1949 4 years ago
I omitted the onion and we all loved it
carolc912 5 years ago
This simple recipe is the method I have used for many years and I just love it. Short of using fresh clams it turns out as good as you can get. [I posted this recipe.]
jiml 7 years ago
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