Clam and Mushroom Linguine

    Clam and Mushroom Linguine

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    About this recipe: This dish is quick and easy to make, making it perfect for a weeknight. Linguine is served with a wonderful sauce made with butter, garlic, mushrooms, clams and parsley. Enjoy with grated Parmesan cheese, bread rolls and/or a side salad.

    Serves: 4 

    • 450g linguine pasta
    • 110g butter
    • 3 cloves garlic, chopped
    • 450g fresh mushrooms, sliced
    • 1 1/3 (280g) tins baby clams with juice
    • 25g chopped fresh parsley
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 4 tablespoons grated Parmesan cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Meanwhile, melt butter in large frying pan 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.
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