Rating: 4.6 stars
389 Ratings
  • 5 star values: 265
  • 4 star values: 104
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 3

This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 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
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

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  • Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Nutrition Facts

795 calories; protein 43.2g; carbohydrates 92.7g; fat 29.3g; cholesterol 127.2mg; sodium 939.1mg. Full Nutrition
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Reviews (397)

Most helpful positive review

Rating: 5 stars
08/28/2007
I made this with a few changes and it turned out fantastic! My wife just would not stop raving about it. I cut the recipe in half, because there are only two of us. I doubled the garlic and doubled the clams. But the second can of clams were drained. I added some red pepper flakes and also added about a half cup of good white wine. It turns out to be a very special dish. You could definately put it into your rotation or keep it for special occasions. Read More
(380)

Most helpful critical review

Rating: 2 stars
06/08/2011
I made it exactly like the recipe says. I will not make it again. It was edible but too much like a canned sauce. All the other reviewers changed the recipe. I would suggest you do the same. I would add more mushrooms. I would cook the sauce down - it was too runny. Read More
(4)
389 Ratings
  • 5 star values: 265
  • 4 star values: 104
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
08/28/2007
I made this with a few changes and it turned out fantastic! My wife just would not stop raving about it. I cut the recipe in half, because there are only two of us. I doubled the garlic and doubled the clams. But the second can of clams were drained. I added some red pepper flakes and also added about a half cup of good white wine. It turns out to be a very special dish. You could definately put it into your rotation or keep it for special occasions. Read More
(380)
Rating: 5 stars
07/11/2006
Very, very good and simple. Like many others, I made this with some variations. I used 1/4 cup butter and 1/4 cup xtra Virgin olive oil. I also used 5 cloves of garlic. I added 1 tbl of Old Bay (you may omit any additional salt if you use O.B.). After everything was brought up to temperature, I added 3 dollops of sour cream and thickened with a little corn starch. No leftovers! Read More
(205)
Rating: 5 stars
05/30/2005
We all loved this. I did make a few changes though. Instead of 1/2 a cup of butter, I used 1/4 cup of butter, and a 1/4 cup of olive oil. I also doubled the garlic because we love it. I undercooked the pasta by a minute or two, and added some pasta water to the sauce, to thicken it up a bit. Then I added the pasta to the sauce and cooked it for a few minutes to absorb the sauce better. I would definitely make this again. Read More
(192)
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Rating: 4 stars
06/10/2011
This is just a basic starter recipe of which you can adjust to your liking. Being Italian, and my wife and I liking this dish, I can make some recommendations. First of all you should add a can, or jar of baby WHOLE clams in with the chopped clams. Much more meaty. Secondly, after the garlic has lightly browned deglaze the pan with 1/3 cup dry white wine or dry sherry (NOT the cooking wine stuff). And lastly, Chopped basil has much more flavor than parsley. And another thing. What is this with all complaints of the sauce being "to runny"? It's supposed to be runny!! Any Italian, or most anybody who likes this dish knows that you eat it with bread. And you use the bread to sop up the "runny" sauce. And don't complain about "that's to much bread" because it only takes about two small slices of Italian bread to do the job. If you're gonna do it, do it right. Read More
(122)
Rating: 4 stars
09/19/2006
Very good and sooo easy! I loved the flavor but the sauce seemed a bit too watery with all of the clam juice added so I stirred in the parm. cheese while it was cooking to thicken it up a bit. I will definately be making this one again thanks! Read More
(50)
Rating: 5 stars
11/15/2003
This was a fantastic dinner for my husband and I. Since kids don't like mushrooms it has become our favorite for when it's just us. Get pre-sliced mushrooms and this is FAST. Read More
(49)
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Rating: 5 stars
08/01/2005
This was a big hit with my dinner guests. I served Ali's Amazing Bruschetta (also Allrecipes) as an excellent appetizer. Per others' reviews I made these changes: 1 extra can of clams w/juice extra garlic decreased butter to 1/4 c. supplemented with olive oil substituted freshly ground black pepper. My own changes: I thickened sauce with flour/pan juice roux substitued pre-made pesto to taste for fresh parsley and added 1/2 c. dry white wine shortly before serving. Read More
(47)
Rating: 4 stars
07/16/2005
I cooked this dish twice with fettuccine made changes to this recipe for a healthier dish. Used olive oil instead of butter to saute garlic and mushroom and used milk and flour to thicken the sauce. (saute flour together with garlic and mushroom and add in 1/2 cup of milk). Also I used canned chunk tuna instead of clams as I could not find canned clams in where I live. My fiance and I love this pasta very much especially with lots of mushrooms. Read More
(37)
Rating: 5 stars
01/14/2009
This was really good. However I did add a splash of white wine which I think is key. So fast and easy I'll definitely make this again. Read More
(36)
Rating: 2 stars
06/08/2011
I made it exactly like the recipe says. I will not make it again. It was edible but too much like a canned sauce. All the other reviewers changed the recipe. I would suggest you do the same. I would add more mushrooms. I would cook the sauce down - it was too runny. Read More
(4)