This linguine with clam sauce is an easy, inexpensive meal. Try the clam sauce over any pasta; lemon-pepper linguine is especially tasty. You can stretch the sauce for larger portions by adding 1/2 cup of chicken broth.
My husband and I are both Italian, so everything I make has to be authentic! This recipe is wonderful. I followed the ingredients as written, (except for using olive oil, of course!!) I know the amount of oil and butter may scare some, but it does make the dish. There are other recipes using only clam juice and wine as the base, but I find them not as decadent with lack of substance (much lower in fat and calories though:). I did sautee the garlic first(tons of garlic!), added crushed red pepper, and thickened it with some fresh parmesan at the end. I know some reviewers used cornstarch and flour, and that may have been good, but I was scared to do it! Anyway, thanks for the recipe!
Read MoreI used OLIVE oil (1/4 cup), 2 tbs. butter, and 4 garlic cloves. I gave it 3 stars with the vegetable oil-try it with olive oil for a 5 star recipe.
Read MoreMy husband and I are both Italian, so everything I make has to be authentic! This recipe is wonderful. I followed the ingredients as written, (except for using olive oil, of course!!) I know the amount of oil and butter may scare some, but it does make the dish. There are other recipes using only clam juice and wine as the base, but I find them not as decadent with lack of substance (much lower in fat and calories though:). I did sautee the garlic first(tons of garlic!), added crushed red pepper, and thickened it with some fresh parmesan at the end. I know some reviewers used cornstarch and flour, and that may have been good, but I was scared to do it! Anyway, thanks for the recipe!
I used OLIVE oil (1/4 cup), 2 tbs. butter, and 4 garlic cloves. I gave it 3 stars with the vegetable oil-try it with olive oil for a 5 star recipe.
Excellent. I searched all over the site to find the best linguine with clams recipe, and this one did not disappoint. I used half the amount of olive oil that is recommended, simply because the amount of total fat scared the pants off of me. I subbed half of the pasta cooking water for 1/4 cup of oil. I also used fresh basil, and about four cloves of garlic. Rave reviews from dinner party guests. They practically licked their plates. Enjoy!
Great basic sauce! I tried it once with no changes and it was very good. Last night, for the second try, I used Pepperolio (spiced olive oil) with the butter. I sauteed lots of garlic and a few sprinkles of red pepper flakes in the butter/oil before proceeding. Instead of thickening the sauce with cornstarch I used some finely grated parmesan cheese. Delicious!
This is the best linguine with clam sauce I've ever had. Even better than from a restaurant. And the sauce is so easy - I started the sauce when I started the water for the pasta and they were both ready at the same time.
Real easy and tasty. When I want to be ''fancy" I use real little necks and a ''fancier'' recipe (more herbs, wine, etc). But for quick and simple to the table in 15 minutes this is a WINNER of a basic and easy recipe. I only did things a little differently - used olive oil instead of veg. oil and used garlic puree instead of minced garlic - I was out of fresh. And last five minutes added 1/3 cup grated parma cheese to make sauce a little thicker along with a 1/4 pasta water (starchy water helps thicken instead of corn starch). Then I only added the clams the last two minutes or so of cooking so they would not get too chewy. In the time it took to cook the pasta the sauce was ready! Recipe ''adaptions'' aside, this is a great recipe and I already printed a copy to keep it handy for next time. Clams are already on my grocery list again for when I make this again! Thanks Miss Dorothy for helping me find a new twist on one of my old favorites.
WOW!! Very rich, even with using light butter. Love the deep flavor, surely better than adding white wine. This is our new favorite dinner and so fast to put together- this deserves 10 stars!!! Always take advice of Italians and added the extra garlic, red pepper flakes and parmesan cheese. Even added extra parsley :-)
I grew up on Spaghetti & Clams, My grandma used to make it all the time. But, This is the best sauce I ever had.
Great basic recipe - I added several of the "suggested" items from reviews - lemon juice, parmesan cheese and white wine - did more basil cause we like that flavor ! I've read how some people get upset that the EXACT recipe isn't followed when reviewed, but I rarely follow a recipe exactly ! What I like is a good start, then I go from there - that's what cooking is all about - "making it your own" ! This is a 5 star starter and w/o any additions, it would still be good !
WOW! very impressed, especially given how fast it went together! as some of the reviews suggested, i halved the oil, added 2 tbsp sour cream, and 1 tbsp cornstarch. i also used 4 cloves of garlic - can't go wrong with garlic. turned out amazing!
Yummo! I followed the advice of those before me and altered the recipe: I used 5 minced garlic cloves, about 1.5 tbl basil, 2 tbl of butter, 1/3 c. olive oil, juice of 3 cans of clams--but the meat of 3 cans & topped each portion with shredded parmesan. My husband & I loved it -Even my 3 year son ate it (minus the clams)! We took the leftovers for lunch the next day and it was even better! The only reason I didn't give it 5 stars is that I radically changed the prescribed recipe.
My family loved this. My daughter asked if we could have it again the next night. It is extremely easy and fast. I did thicken the sauce with a little corn starch and I sprinkled it with grated parmesan right before serving.
This recipe is very simple, basic and absolutely delicious. Linguine with clams is one of my husband's very favorite dishes and he loved this. It's very easy to add ingredients to your preference. I halved the recipe but kept all proportions exactly as called for except the garlic which I doubled. I first melted the butter in the olive oil over medium high heat. I then I added 1 tbsp Red Pepper Flakes and sautéed along with the garlic for about a minute. I added 1/4 cup dry white wine and cooked for about another minute. Then I added the rest of the sauce ingredients. An easy way to thicken your sauce is to take about 1/2 cup of the pasta water just before you drain it and stir it into the sauce. The starch in the pasta water will act as a natural thickening agent.
Like many others, I'd like to suggest just a few tweaks that make this a 5 star recipe. Use olive oil (I used extra virgin) rather than vegetable oil. I added 1/4 tsp red pepper flakes but sautéed them in oil first to tame their spiciness. I also added 3/4 Tbsp corn starch (sifted) to thicken the sauce. Oh, and I always prefer fresh over dried basil and parsley so I used those to taste. I topped the whole thing with a little parmesan cheese and fresh squeezed lemon. All these tweaks added layers and depth to the recipe that worked VERY well. If fresh clams are available, get enough to serve a couple per serving and add that much more fun to this dish!
Wonderful flavor! I did cut the butter and oil to 2 tbsp. each, 3 cloves of garlic, added some red pepper flakes and a bit of cornstarch mixed with water at the end. Also served topped with a bit of parmesan. I think I could eat this every night of the week. It was wonderful.
These are good ingredients, but I do have some additions. I use about a half of a small yellow onion, 1/4 cup white wine and olive oil instead of vegetable oil. I also use fresh parsley. Saute the onion, garlic, and 1/2 of the parsley in the olive oil and then add the wine. Simmer the sauce with the clams and juice while the pasta cooks. When the pasta is ready I make a roux with flour and butter, and add it to the sauce to thicken. Then I combine all the ingredients. It's amazing!
Excellent and easy, even my kids liked it. I try and use as many fresh ingrediants as possible to offset the canned. I start by melting the butter, then adding the fresh garlic and I use olive oil. Then I add a little lemon zest and fresh squeezed lemon along with the juice from the clams. I omit the basil, but add fresh parsley and a little pepper. When noodles are al dente, add the Whole Baby Clams (not minced) and then add drained noodles. Toss together over heat and top with lots of fresh parmesan. Yummy!
I made this today, and my whole family devoured it! Which was quite a surprise, because the normally are not seafood eaters, outside of fried fish and shrimp most of the time! It was a simple and very easy recipe to put together, but tastes like you spent forever on it. Only thing different I did was up the amount of garlic, but our family loves galric. Served with a side salad and grilled Texas Toast.
This was delicious. Here are the changes I made: I used fresh parsley, and doubled it. I completely forgot to add the basil at all, but I will add it next time. Same with the pepper (the family walked in the door and I got distracted). It is a little heavy on the OLIVE oil but I made garlic bread as a side and it worked to soak up some of the extra oil.
Just made this dish for dinner tonight, had everything on hand in the house. What an amazing, easy last minute kind of meal! I used whole wheat spaghetti, and for 1 lb of pasta, next time I would definitely increase the amount of garlic, as well as increase to 3 cans chopped clams. I also used fresh parsley and basil, which is what I have growing in my garden. A definite repeat keeper!!
I added approx 1/2 cup of white wine and some sliced mushrooms and then thickened the sauce a little. Delicious!
This recipe has promise, just not prepared like this. Use olive oil, not vegetable oil. Heat the oil in a sauce pan over medium high heat. Add the garlic (twice the recipe) and saute for 1 minute. Add the white wine and reduce by half. Add the butter, parsley and a pinch of red pepper flakes. After 2 minutes add a can of whole baby clams. Saute for 1 minute and add to the cooked linguine. MUCH better this method.
Very good. Needs more garlic. Did four cloves, needs about 7 minced. Used Olive oil and chopped a half an onion really fine. Didn't boil when added clams at the end. As suggested. Fresh parsley, chopped in chopper. Basil flakes. Hubby liked it. Tasted the butter. Said more garlic please. Just as good as the restaurant. Son says more garlic. So more garlic! If that helps ya! Enjoy it!
This was the BEST white clam sauce I have ever made! The only change I made was that I used a jar of minced garlic with juice and increased it to a full teaspoon and added about 3 tablespoons of parmesan cheese to the sauce at the very end to thicken the sauce a little. The sauce was AMAZING!
Excellent! I omitted veggie oil and used olive oil but only have of what it calls for. I used 1/2 the butter also. I added lemon juice, crushed red pepper flakes, and white wine. I also cooked it on medium for 10 minutes after boiling stirring frequently. PERFECT and light.
So quick and easy! We love it!! Simply top with parmesean cheese and garlic salt! Yummy!!
This is awesome!!! Kids loved it :) The only thing I did different was change the oil to Olive Oil and I only had fresh Basil so I chopped up three leaves...All ingredients were in the house. This was so easy and so good. Next time I will serve with fresh bread and salad to complete this meal but it's not needed. YUMMY and Thank you for this awesome meal.
This really was a delicious and simple recipe. I did follow some suggestions and used slightly less olive oil and substituted in some of the pasta cooking water to thicken it. I also added red pepper flakes. The flavor was just wonderful. The only reason I do not give it 5 stars is because I really did think it was kind of too oily. Next time I will cut back on the oil / butter and use other ingredients. Overall great recipe though!
For one pound of pasta, I found that only 2 cans of clams wasn't enough. Instead, I used 4 cans of chopped (not minced) clams and the clam juice, 2/3 cup of extra virgin olive oil and 4 cloves of chopped fresh garlic. I added one tsp of all purpose flour mixed with 1/4 c cold milk, then added it to the sauce at the end, cooking until bubbly, for thickness and mixed into the well-drained and slightly dry pasta. The drier the pasta, the more it will absorb the clam sauce. Delish!!
I'm never buying it at a restaurant again knowing how easy it was to make at home. Very customizable -- add whatever spices you prefer! I used a flavor rosemary and herbs olive oil. Fantastic!
We really enjoyed this. I followed most of the directions but used only 4 T olive oil and 2 cloves garlic. Omitted basil. I sauted my garlic first to release it's flavor. I also added 1/2 c. of half and half cream. I added 1T cornstarch mixed with a little half and half just to give it a bit more thickness. Dunked a nice crusty italian bread in sauce. I also used a litte less pasta, so we could have a lot of sauce on it. Served in bowls. Very good both ways! It was so fast and easy! Thanks Dorothy!
My husband comes from a family of chefs and awesome cooking...need less to say he is hard to please! I made this on a quick, before I left for work dinner not only was it quick but easy and left him speechless! Worth trying!!!!
I loved this. I used one extra can of clams and more garlic and dried herbs than it called for ( 1 T parsley and 1 t basil ) and it was great. Certainly can cut back on the oil without any change of flavor if youo desire. Great and simple recipe!!!! Try it!
Yummy! I cut the oil in half, used fresh basil instead of dried, added 2-3 Tbsp of sour cream to sauce for extra flavor, and added a little corn starch to thicken it up. This will be a regular dinner around our house.
Great and super easy recipe. I used olive oil and a little fresh lemon juice. Sautee the garlic with olive oil before adding clams. Super yummy
This was my first attempt at clam linguine, and it was so much easier than I expected. I get this at a local restaurant and like it, but their sauce is pretty bland. This sauce, is not. I made it just as written but reduced the oil to 1/4 cup. I thought I would try it based on other reviews knowing I could just add it in later if needed, but I didnt think it needed it. The sauce is very flavorful, but only enough for two servings if you ask me. The author says to add chicken broth to extend it, but I didnt see that and added a bit of the water from the pasta. It worked fine, but the broth would be better. All in all, I will make it again, and again, and again. Cheaper than the restaurant, better flavor, and now that I've done it once, I could make this start to finish in 15 minutes. What dinner can you make in 15 minutes that tastes like this and satisfies that craving for clam linguine? I cant even drive to the restaurant that fast.
My Fiance is Sicilian and when I was searching for a new recipe I came across this. This is the exact recipe his Nonna(grandmother) uses that her family has made since they were in Sicily! Only minor differences, we use fresh parsley and olive oil
Loved this simple recipe. I did add some of my own ingredients, parm cheese, mushrooms, and 1 bottle of clam juice, huge hit in my house, and so quick to make.
This is such an easy but elegant dish - - totally company worthy. I halved the butter and oil. I also added some sliced onions, red pepper strips, and much more garlic than called for (the more the better). Some white wine, bay seasoning, and juice of 1/2 lemon, also added more depth to the dish. Good stuff!
I'm sorry, I did not care for this. When I poured the sauce on the linguine, the sauce all went to the bottom of the bowl. On the plate, the sauce separated from the linguine. Needs some cream, more garlic, maybe onions - it was just totally bland!
I followed the recipe and it came out too oily and bland. I added some lemon juice and salt to help the flavor. My kids loved it, but it upset my stomach. I will cook it again but I will cut out most of the oil.
This was VERY good! And so quick and easy. Ran out of olive oil so used half n half olive/vegetable and it still turned out great. Would have used more garlic myself but my BF is not a big garlic lover. I ended up thickening it a bit using cornstarch which I DON'T like doing but since I like a thicker sauce.. . will be looking into using pasta water and less oil next time as others have suggested. . . AND oh yes . . . use FRESH herbs if you can ! I did ! Served with parmesan YUMM !
Other reviewers aren't kidding. yum. I tossed in some fresh clams. Also opted for olive oil and plenty of yummy parmesan. I had no idea clams could be so delicious.
This was excellent for a quick and delicious clam sauce. I added 1/4 c. of white wine to give it some tartness and balance the flavors. I let it reduce for a 1/2 hr. My husband and 9 year old son both loved it.
Took the suggestions and made this with olive oil instead of plain veg oil, more garlic, used red pepper flakes, the parmesan, and FRESH Italian parsley. Helloooo-was it ever yummy!!! Also, I added an extra can of chopped clams for more body, and only simmered the liquid from them with the other ingredients (mom's from WA, and it's sacrilege to over-cook seafood), then added the clams at the end just to heat them through. Had the leftovers for lunch next day!
Great Recipe! I used spinach linguini and olive oil instead of veg. oil and added onion and white wine and crushed red pepper. Whole family loved it. Serve with hot bread and salad. Nummmm
This was fabulous. i used half of the butter and added a chicken stock cube to the sauce. Excellent recipe (from a clam fanatic)
This recipe was quick, easy and delicious. I took another reviewer's advice and used 1/4 cup olive oil and 2 tbls butter instead of the listed oil and butter and added a splash of white wine to give it another layer of flavor but overall it was yummy. My kids even liked it!
Sooo easy and delicious! I used olive oil and doubled the garlic. I'll use even more next time. What a great recipe! I can't wait to have the leftovers.
This is great...but I really watch my fats. Believe me...you don't need all of the oil and butter. It is really great without it. Just enough to saute the garlic and onion is all that you need!!!
5* Restaurant style Clam Sauce for sure! The only thing I changed was to have 1 tablespoon of garlic, as we love it in our house! My 78 year-old Dad's comment was "More sauce and less linguine next time" even thought his linguine was SWIMMING in the sauce - he said he could eat the sauce as a soup. DH and my 6 year old grandson also love this sauce. Easy and delicious is just my type of recipe!
As is, it is BLAND. Add some parmesan, some crushed red pepper and about 12 times as much garlic and it's yummy.
This is a great clam sauce recipe. Not oily and can be seasoned how you like. Very easy to make.
Very good. Used olive oil as others stated. Added some white wine too. Delish! Thanks!
I believe this was a great recipe. Did use olive oil versus vegetable oil and added 1/2 finely chopped onion and parmesan cheese to thicken at the end but overall great flavor. Thank you for the recipe!
As others have said I used olive oil, increased to 4 cloves of garlic added tsp of lemon pepper and finally added small amount of cornstarch to slightly thicken...it was wonderful
Yummy!!! I always double the amount of garlic and parsley. Use fresh parsley if you have it, it really makes a difference. We also sprinkle ours with a little bit of crushed red pepper flakes for added kick!
My husband and I liked it, but our toddler wasn't interested. I cut the oil in half and used olive oil. There was plenty of liquid with this. If you like a butter flavor, this recipe is great.
This was a great recipe - which I really enjoyed! I cook gluten free, so I used a corn/amaranth/quinoa past - and it worked fine. I can't say much more than that. It was awesome.
This was AWESOME and loved by the whole family. I added more garlic than it called for (we love garlic) and I used olive oil instead of vegetable oil. It was truly delicious!
This was really good! Very easy to make. I followed it almost exactly except I used olive oil instead of vegetable oil. I also added more garlic, a pinch of salt and fresh basil. Everyone loved it!
This recipes takes little time to make and is tasty. I used fresh, bottled clams and include the clam juice. It keeps well the next day.
This was a good recipe to get started with - there are so many variables one can do- I did saute the garlic in olive oil and added red pepper flakes - fresh basil and parsley and added a little low fat half and half. at the end to thicken just a bit.... really very good
Pretty good for canned clams. I would make it again but I would use more chopped clams to make it a more chunkier sauce. Definately use more garlic for this dish.
Excellent!! Followed recipe as directed. EASY & QUICK! I love meals that use very few dishes. Here you have your saucepan and a stockpot, a few utensils and that's it! I served this with crusty french bread ala Pillsbury refrigerated dough and a tossed salad. Best meal I've made in a long time. Thanks for the recipe!!
This recipe is so incredibly easy and equally delicious! I substituted extra virgin olive oil for the vegetable oil, used 1 tsp of minced garlic, fresh parsley and basil, and only 1/8 cup butter. It does not need more than that. I avoided boiling the sauce as that will make the already cooked canned clams too tough. Top with shredded parmesan cheese...Whala! Tastes like you've spent hours in the kitchen ;-)
This was really oily tasting. We used way more garlic than suggested. We love garlic! Thanks goodness because it lacked some flavor. The parmesan cheese really made a difference once added to the top. Probably won't be making this again.
I couldn't believe how easy and delicious this recipe is! As good,if not better than I've had in any restaurant. I didn't change a thing in the recipe,and almost felt like a chef when I was done. Also, forget about 30 minute meals or takeout,this was so quick,it was more like a 20 minute meal. Thank you,Dorothy!
This recipe is great using CRAB meat instead of Clam also!!! (I double the crab to 4 cans - 2 cans minced crab & 2 cans chunky crab.) My men LOVE it!!!
This is REALLY tasty, and very fast to make! I cut the oil in half, and made it more creamy by adding 3 TBS of sour cream. Then I thickened it with about 1 1/2 TBS of corn starch. Using fresh basil and parsley makes it even better. I served it once over pasta, but quickly the next time over leftover rice and it was great both ways.
I changed it the second time I made it... added extra can of clams, cut the oil in half and changed it to olive oil. Tastes just like mia nona used to make!!
Because we like a lot of sauce, I added an 8oz bottle of clam juice to the recipe. I used garlic oil instead of veg oil and this was outstanding. The best Linguine w/Clam Sauce we've ever had. Thank you.
The sauce was really good. Really simple to make. I did add a bit more garlic and when I served it, I tossed it with parmesan cheese and red pepper flakes. Also I used olive oil instead of vegetable oil, but still used the butter.
My husband enjoyed this recipe as did I. It was of true Italian restaurant quality. I've made it a few times and it always gets rave reviews!
Loved it! I did use olive oil as others suggested, as well a a big handful of grated Parmesan at the end to tighten it all up. Also, a fair amount of salt to make the other flavors pop. So easy, delicious and fairly inexpensive. I won't be ordering this out at restaurants anymore! Thank you for this great recipe:)
My family loved this recipe and it was so easy.
Good, but I use alot more garlic and some salt. Also 1/4 c. butter and 1/4 c. olive oil.
The recipe is 'somewhat' close as to how this is supposed to be made. However, the mere idea of using vegetable oil is beyond preposterous! Not only that, but a half cup of it is insane! Olive oil ONLY, as that is what is meant to be used, and certainly not a half cup full! What are we doing here... deep frying? YIKES!!
This recipe is fast and easy and oh so good. If I could rate it with more stars I would. I followed the recipe to a tee, and it turned out fabulous!
I halved this recipe for just the two of us and it worked out beautifully. The changes I made were doubling down on the garlic and I used my very best EVOO. This made for a somewhat lighter sauce than the most popular canned version. In the future, I may add extra clams. One great piece of advice from another reviewer is to wait until just the last minute or so to add the clams to ensure they are tender. This really works! Thanks for the tip.
This is good, but I use olive oil in place of the vegetable oil and butter -- I think it gives it a more authentic taste. Also, I recommend sauteeing the garlic for about 30 seconds (do not brown) before throwing in the rest of the ingrediants. I also add a dash of red pepper flakes right before the end. Very yummy. :-)
This was spectacular. It was easy, quick, and as delicious as any restaurant clam sauce I have had. I followed CindyTM12's variation and served it over gluten-free pasta. Thank you.
My husband and I really enjoyed this. We LOVE garlic, though, so I used at least twice the amount of garlic! Simple but delicious!
I made this tonight for dinner. Spouse liked the recipe. I did sub garlic olive oil for vegetable oil. I used a can of chopped clams and baby clams and waited until there was less than 4 minutes left on the pasta cooking time and added the clams as you just want to heat them up. Longer exposure to heat makes the clams rubbery. I also added some parmesan cheese to thicken the broth. Fast, good, and fattening but as a semi monthly meal I say enjoy and calories be dammed!
Great base. Use extra virgin oliv.e oil in place of vegtable oil. Use Choppeed cilantro frozon and dry basil . Added more garlic. I would use 2 can of minced claims with juice and added one or two can with no juice. Needed more clams. Use red pepper flakes instead of black. At the end I added about a table spoon of peorino romano to take the place of the salt to the sauce.
Great recipe! My kids love it too. I use olive oil, and saute the the garlic first. Then add about 1/3 to 1/2 cup dry white wine. After about a minute, add all of the other ingredients and a dozen clams. Once the clams open I add about 1/3 to 1/2 cup of cream to make it into a nice white sauce. Add fresh parsly at the end. Delish!
This was wonderful! Quick, easy, and inexpensive. Will definately make this again.
Extremely easy and delicious. I'll definately use it again! Sure to impress guests
I made this a few months ago, and don't remember too much about it, other than that I liked it quite a bit. It has a good amount of clams. I'm not sure if it's a typo in the recipe or not, but 1/4 TABLESPOON of dried basil is a non-conventional measurement (instead of 1/4 tsp.) to me, but I approximated it anyway. This is a pretty easy, tasty and filling meal.
Deserved 10 stars + for simplicity and deliciousness! I will never have canned clam sauce again. Took some advice of reviewers and used olive oil, parm cheese, red pepper, a little lemon juice and a bit of pasta water and chicken stock since I made too much pasta. This was soooo fast and so easy, I couldn't believe how great it was!
