Garlic Clam Linguine

    (58)
    35 min

    A simple and delicious dish, which is super-easy to make. Linguine is served with a delicious sauce made from garlic, tomatoes, parsley and clams. Serve with grated Parmesan cheese and crusty bread, if desired.


    55 people made this

    Ingredients
    Serves: 2 - 4

    • 4 tablespoons olive oil
    • 50g butter
    • 3 cloves garlic, crushed
    • 3 large tomatoes, diced
    • 30g chopped fresh parsley
    • 2/3 (280g) tin baby clams with juice
    • 225g linguine pasta
    • 40g freshly grated Parmesan cheese

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
    2. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook according to packet's instructions; drain.
    3. Add clams to the frying pan and heat through; top with cheese and serve immediately.

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    Reviews & ratings
    Average global rating:
    (58)

    Reviews in English (42)

    by
    50

    This was terrific, but I made a few alterations. I used half the butter, double the garlic, added 1/4 cup white wine, added 1/2 chicken broth cube added some red pepper strips and added garlic salt  -  28 Dec 2001  (Review from Allrecipes US | Canada)

    by
    41

    I have made this recipe countless times. Over years I have added a couple of things. I have added about 1/2 cup of Parmesan Chesse and 1/2 cup of heavy cream when reducing the sauce. Also a pinch of salt and pepper.  -  29 Dec 2002  (Review from Allrecipes US | Canada)

    by
    37

    Really tasty! I made a couple changes: substituted 1/4 cup of white wine and about a half tablespoon of butter instead of the full quarter cup, I used a little extra garlic, and used a ten ounce can of clams. This was really delicious with a baguette- a kicky upgrade to my usual white clam sauce. I'll be making this one again and again.  -  09 Apr 2006  (Review from Allrecipes US | Canada)

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