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Linguine with Clams in Saffron Alfredo Sauce

Rated as 4.25 out of 5 Stars

"Delicate strands of saffron are paired with a creamy Alfredo sauce for an upscale entree that is sure to please."
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Ingredients

25 m servings 1152 cals
Original recipe yields 2 servings

Directions

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  1. Steam clams with wine and garlic in covered, medium saucepan over medium-high heat for about 5 minutes or until clams open. Drain clams, reserving 1/2 cup cooking liquid.
  2. Heat sauce, reserved cooking liquid and saffron in small saucepan over low heat for 5 minutes. Stir until blended and saffron imparts a yellow color to sauce.
  3. Prepare pasta according to package directions.
  4. Top pasta with sauce and clams. Garnish with chopped parsley. Serve immediately.

Footnotes

  • *Saffron strands can be found in the spice section of major grocery and specialty stores.
  • Tip: If fresh clams are hard to find, substitute 1 can (6.5 ounces) chopped clams, drained. Simmer Alfredo sauce, 1/2 cup wine, clams, 1 teaspoon chopped garlic and saffron strands for 10 minutes, then follow the instructions above.

Nutrition Facts


Per Serving: 1152 calories; 43.6 g fat; 94.2 g carbohydrates; 66.9 g protein; 292 mg cholesterol; 869 mg sodium. Full nutrition

Reviews

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Delicious! The saffron, wine & clam juices were a heady addition to a homemade Alfredo sauce. I used penne instead of linguine ~ I wanted a pasta shape which would grab the wonderful sauce.

There were no fresh clams at the store so I used the canned ones; I will have to try to get fresh clams next time. As I made it, it was a little bland. It was okay though.