Linguine With Peppery White Clam Sauce

Linguine With Peppery White Clam Sauce

9 reviews, 4.1 star(s). 89% would make again

Ready in 45 minutes

Prep/CookTime : 30-60 minutes

Ingredients

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.

Verified by stevemur
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Photo by John Kwon
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

Comment or review

Very bland. Never caught the taste of clams.
robinmoorehollandsworth 3y ago

This made my mouth happy
JaredNava 4y 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 6y 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 6y 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 6y ago

Great recipe! I'll have to try it with fresh clams next time, canned was okay but definitely lacking in something.
Deltacow 6y 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 6y ago

I omitted the onion and we all loved it
carolc912 7y 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 9y ago

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