Delicious Clam Pasta

    Delicious Clam Pasta

    (11)
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    1hr


    11 people made this

    About this recipe: A great way to use tinned clams. Linguine is combined with a flavourful clam sauce, which is embellished with courgette and mushrooms. The cayenne gives it a kick. If you don't like spicy food, you can omit it or use far less.

    Ingredients
    Serves: 8 

    • 1 (500g) packet linguine pasta
    • 2 (280g) tins baby clams, drained with liquid reserved
    • 110g butter
    • 4 tablespoons olive oil
    • 1 tablespoon minced garlic, or to taste
    • 1 tablespoon cornflour, or as needed
    • 225ml fish stock
    • 1 1/2 (290g) tins mushroom, drained and chopped
    • 2 courgettes, grated
    • 2 teaspoons cayenne pepper, or to taste
    • salt to taste
    • 1/2 bunch flat leaf parsley, chopped
    • 4 tablespoons grated Parmesan cheese

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Boil pasta in salted water until al dente, about 11 minutes. Drain; return to the pan to keep warm.
    2. Meanwhile, finely chop half of the drained clams, and roughly chop the other half. Melt the butter with olive oil in a large frying pan over medium heat. Cook and stir the garlic and clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
    3. In a separate bowl, whisk the cornflour with part of the fish stock. Stir the cornflour mixture into the frying pan. Adjust the thickness of the sauce, if needed, by whisking a little more cornflour with more fish stock, and adding to the sauce. Pour the remaining fish stock into the frying pan.
    4. Stir in the mushrooms, grated courgette, cayenne pepper and salt. Cook over medium heat, stirring occasionally, until courgette is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Toss and serve with Parmesan cheese.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    10

    W-a-y too much butter and oil mixture - I just used a scant 1/4 c. olive oil with a dollop of butter. I also substituted fresh sauteed mushrooms for the canned. This recipe can have its heat increased by the addition of a good cajun seasoning. Good recipe to play with.  -  20 Aug 2009  (Review from Allrecipes US | Canada)

    by
    8

    OH WOW!!!! I never make a recipe without tweaking and the only change I made was to substitute angel hair pasta 'cause hubby's stroke makes linguini and spaghetti harder to wind on the fork. This is absolutely fabulous just as is. Very quick, easy, and affordable. I may cut back on the butter and olive oil as suggested by the first reviewer but if cholesterol is not a problem...make it just as is for one of the best dishes ever!  -  03 Nov 2009  (Review from Allrecipes US | Canada)

    by
    4

    Great recipe! Added a little white wine, but besides that, followed it exactly. Thanks!  -  06 Mar 2010  (Review from Allrecipes US | Canada)

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