Clam and Mushroom Linguine

    30 min

    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.

    317 people made this

    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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    Reviews in English (253)


    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.  -  01 Dec 2006  (Review from Allrecipes US | Canada)


    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!  -  11 Jul 2006  (Review from Allrecipes US | Canada)


    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.  -  30 May 2005  (Review from Allrecipes US | Canada)