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My review
Linguine with Garlicky White Clam Sauce
Eugene Caccaitore
"This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese."
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Ingredients
35 m servings 477 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
- Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
Nutrition Facts
Per Serving: 477 calories; 21.1 g fat; 46.8 g carbohydrates; 24.2 g protein; 140 mg cholesterol; 585 mg sodium. Full nutrition
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Reviews
Read all reviews 1111 Ratings
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Most helpful positive review
2/15/2015
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water...
Most helpful critical review
5/19/2016
The dried oregano overwhelmed most of the other ingredients, including the lovely fresh parsley and the wine, and most importantly, the clams.
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2/15/2015
I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water...
7/15/2015
The first 2 times I made this recipe I followed it to the letter. This time I will be adding some fresh squeezed lemon juice. It is just a preference of mine. I love lemon. Eugene, many th...
1/14/2015
Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully.
9/15/2014
Oh my goodness...this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams, I like it meaty! Also this recipe is even better reheated the next day!
4/6/2018
This is a fantastic recipe. It was delicious the first day, but got better the second.
10/31/2016
I didn't have whole clams but used 2 cans of minced clams instead and only had anchovies paste so I used a two inch +/- amount of it. My husband and I were almost embarrassed at how we ate the w...
7/19/2016
Excellent! I didn't have fresh parsley or oregano so I used dry. Added a few squeezes of fresh lemon and some clam juice. Very good! (Of course, make sure your significant other eats it too ...
5/19/2016
The dried oregano overwhelmed most of the other ingredients, including the lovely fresh parsley and the wine, and most importantly, the clams.
8/21/2014
This was very good! I did use only 1 can of clams, which was plenty for 5 of us, used a tad more butter and skipped the oregano (just a personal preference). My Italian husband loved it! Seeing ...