Great dinner for a Friday night.

Recipe Summary

Servings:
4
Yield:
4 - 6 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions.

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  • Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.

  • Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

Nutrition Facts

867 calories; protein 39.9g; carbohydrates 90.7g; fat 37.3g; cholesterol 81mg; sodium 198.2mg. Full Nutrition
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Reviews (118)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2012
Wow - this was good! I took some of the other reviews suggestions and did the following: cut the oil in half - used 1/4 cup of white wine instead, lightens the oily taste, minced 5 cloves of garlic. Slipped in a few LIGHT shakes of red pepper flakes - be careful - this added A LOT of flavor. I combined all ingredients except the clams and allowed to them to come to a boil. I prepared the sauce in a large deep saucepan. Added the clams 2/3 minutes before the Spaghetti is al dente. Drain pasta and transferred it all to the sauce, cooked it altogether for 2 minutes and removed. Don't let the clams cook too long, they will come out rubbery. Read More
(244)

Most helpful critical review

Rating: 2 stars
08/16/2010
Not being a huge marinara fan I nearly always choose white clam sauce for my pasta. So I've tried lots of different ones. I was very disappointed with this particular recipe. (Sorry!) I thought it used WAY too much olive oil. (1/2 cup!) The sauce was very thin and watery even though I later tried to doctor it up by adding a slosh of heavy cream. The flavor of the sauce was pretty good. But it was much too thin and watery and oily for my taste. Not a fan of this recipe wanted something more rich and creamy. Just my personal preference.:-) Read More
(15)
140 Ratings
  • 5 star values: 94
  • 4 star values: 33
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/07/2012
Wow - this was good! I took some of the other reviews suggestions and did the following: cut the oil in half - used 1/4 cup of white wine instead, lightens the oily taste, minced 5 cloves of garlic. Slipped in a few LIGHT shakes of red pepper flakes - be careful - this added A LOT of flavor. I combined all ingredients except the clams and allowed to them to come to a boil. I prepared the sauce in a large deep saucepan. Added the clams 2/3 minutes before the Spaghetti is al dente. Drain pasta and transferred it all to the sauce, cooked it altogether for 2 minutes and removed. Don't let the clams cook too long, they will come out rubbery. Read More
(244)
Rating: 5 stars
09/03/2008
This was delicious. Although, I have to admit to changing the recipe after reading almost all of the reviews, and looking at a few other recipes. The compilated recipe follows: 1/4 c. butter, 2 T. flour, 5-6 large garlic cloves minced, 1 T. dried parsley, 1/4 tsp. dried oregano, 1/4 tsp. dried basil, 1/4 tsp. black pepper, red pepper flakes-optional-to taste-pinch, 1/4 c. olive oil, 1/4 c. white wine, 2(6.5 oz) cans minced clams in juice, 1/4 c. whipping cream, 1 lb. linguine, Romano or Parm. for sprinkling on top. Melt butter in deep saute pan. Add flour and spices, combine well. Add olive oil, wine, and juice from clams. Simmer over low heat until well combined and reduced a bit. Cook noodles. Right before adding cooked noodles to sauce add the minced clam meat and whipping cream to sauce--this keeps clams from getting rubbery. Toss well to coat. Serve with grated cheese. Made for anniversary dinner. Easy, impressive looking, wonderful! Read More
(170)
Rating: 5 stars
12/28/2003
My family loves linguine with white clam sauce. This proved to be a simple yet delicious recipe. Can't wait to make again. Spice it up with 1/2 tsp of hot pepper flakes. You'll love it! Read More
(46)
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Rating: 5 stars
08/29/2002
This recipe went over big at my house. My husband has instructed me never to buy canned clam sauce again. He made me make twice this week! I substituted one can of whole baby clams for one of the cans of minced clams...delicious! Read More
(21)
Rating: 4 stars
01/16/2006
Tasted pretty good but made some minor changes. Increased the butter to 1/4 cup used 3 cans of clams added 1/4 tsp thyme and added 1/2 cup water and 1/2 cup white wine. Read More
(17)
Rating: 2 stars
08/16/2010
Not being a huge marinara fan I nearly always choose white clam sauce for my pasta. So I've tried lots of different ones. I was very disappointed with this particular recipe. (Sorry!) I thought it used WAY too much olive oil. (1/2 cup!) The sauce was very thin and watery even though I later tried to doctor it up by adding a slosh of heavy cream. The flavor of the sauce was pretty good. But it was much too thin and watery and oily for my taste. Not a fan of this recipe wanted something more rich and creamy. Just my personal preference.:-) Read More
(15)
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Rating: 5 stars
01/24/2013
I have to shake my head at those who review this recipe and comment over and over that it is too greasy or oily....hello? This is white clam sauce - it is butter, oil and garlic - it is supposed to be that way! Throwing a lot of cream in, etc., now you are moving towards a heavy alfredo and that is not what I would ever expect. Make this recipe AS IS, with a splash of wine. It's delicious. Read More
(14)
Rating: 4 stars
12/07/2003
We are major clam lovers. I used a 10 oz can of whole clams plus a 6.5 oz can minced and will double it at least next time. Read More
(12)
Rating: 5 stars
05/08/2006
Excellent recipe. I added more garlic and used fresh parsley with one can of minced clams and one can of whole clams. My husband said it was better than any restaurant Read More
(10)
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