Creamy clam linguine

    1 hour 5 min

    A deliciously different pasta dish made with tinned clams! Linguine is served with a creamy clam sauce and Parmesan cheese. Enjoy with garlic bread, if desired.

    92 people made this

    Serves: 4 

    • 125ml olive oil
    • 1 large onion, chopped
    • 6 cloves garlic, finely chopped
    • 1 pinch crushed chillies or to taste
    • 425ml single cream
    • 2 (280g) tins baby clams, drained with juice reserved and finely chopped
    • 4 tablespoons grated Parmesan cheese for topping
    • 225g dried linguine pasta

    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. Heat oil in a large frying pan over medium-high heat. Add onion and crushed chillies. Cook stirring constantly until onion is tender. Add garlic and cook until fragrant, about 2 minutes. Pour in the reserved clam juice and simmer over low heat for 10 minutes.
    2. Gradually stir in single cream and simmer for another 20 minutes, but do not boil.
    3. Meanwhile, bring a large pot of lightly salted water to the boil. Add linguine and cook for 8 to 10 minutes, until al dente. Drain.
    4. Add clams to the sauce and cook just until clams are heated through. Remove from heat and serve over linguine. Top Parmesan to serve.

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    Reviews in English (94)


    I love clam sauce but the version I've always use has wine in it, which my husband doesn't like. I tried this recipe as an alternative and I'm so glad I did! I did make a few changes-- less oil, shallots instead of onion, a little less garlic, no red pepper, heavy cream instead of half-and-half, 4 cans of clams (2 minced, 2 chopped) and I, too, used some cornstarch to make this nice and thick! It was plenty for a pound of linguine, and was delicious the first night served AND left over... This is my new claim sauce recipe!!  -  01 Apr 2006  (Review from Allrecipes US | Canada)


    I thought this was a very good recipe but my husband and I thought about a couple of changes we would make. First of all, we both love spicy food but many people don't so we would cut the red pepper flakes in half. We also found it abit oily so we would cut the olive oil in half too. And the last change we would make is that we would have used heavy cream instead of half and half to make for a thicker sauce. But it truly was a very tasty dish. Thank you for sharing it!  -  16 Jan 2005  (Review from Allrecipes US | Canada)


    WHOA! I'm absolutely convinced that two tablespoons of red pepper flakes was a typo. She had to have meant teaspoons. The initial flavor of the sauce is amazing until you get the hot flavor of the flakes. Between 0-2 teaspoons of red pepper flakes make this dish a wonderful keeper in our home. I also cut the amount of oil in half and used heavy cream. Other reviewers complained that there weren't enough clams in the recipe. However, if you're concerned about picky eaters, the amount in the recipe is plenty. Note: if you have already followed the recipe exactly and find that it's too hot, adding some extra heavy cream and a half cup of freshly shredded parmesan cheese definitely cools it off without losing any flavor.  -  11 Oct 2007  (Review from Allrecipes US | Canada)