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My review
Linguine with White Clam Sauce I
JANBLIDEN
"Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like."
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Ingredients
servings 457 calsOriginal recipe yields 5 servings
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Directions
{{model.addEditText}} Print- In a large pot with boiling salted water cook linguini pasta until al dente.
- Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
- Toss pasta with clam sauce. Serve warm.
Nutrition Facts
Per Serving: 457 calories; 6.2 g fat; 69.7 g carbohydrates; 31 g protein; 50 mg cholesterol; 114 mg sodium. Full nutrition
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Reviews
Read all reviews 90102 Ratings
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Most helpful positive review
3/28/2007
This is one of my hubby's favorite dishes and he really enjoyed this. I slightly thickened the sauce, added more garlic and also threw in some white wine. Thanks Janet!
Most helpful critical review
12/5/2008
This was very tasteless and watery. I can't imagine how bland it would be with water instead of clam juice. It was a little better with a lot of extra salt, pepper, and italian seasoning, but ...
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3/28/2007
This is one of my hubby's favorite dishes and he really enjoyed this. I slightly thickened the sauce, added more garlic and also threw in some white wine. Thanks Janet!
7/22/2001
This recipe delivers what it promises--quick and easy. Delicious, too! I did add an onion, sauteed it with the olive oil before adding the garlic and clams. Great!
8/15/2006
Love this recipe, because it doesn't really call for anything I won't normally find in the pantry. I do add a can of whole baby clams as well as the minced clams, and I season with OLD BAY seaso...
3/14/2007
I give this one a 5 star because of it's ease and quickness. Use fresh parsley if you can and I added onion also. I sub'ed skim milk with a tbsp of cornstarch for the clam juice to obtain bett...
12/5/2008
This was very tasteless and watery. I can't imagine how bland it would be with water instead of clam juice. It was a little better with a lot of extra salt, pepper, and italian seasoning, but ...
6/8/2011
Not all sauces are meant to stick to the pasta. North Americans generally expect thick pasta sauces and usually red 'tomatoey' ones. This is a thin version and a good basic recipe for altering...
9/15/2012
Made this recently for a thing at our church (we feed and house homeless families for a week at a time). It was a big hit! I didn't do anything other than what the recipe said, and it was as g...
4/1/2008
Very easy and quick and yummy. I also thickened the sauce with just a little bit of flour and added parmesan while it was cooking.
5/11/2008
I thought this lacked a lot of flavor. I had to add more salt and pepper just so I could taste SOMETHING besides cream and pasta.