Saturday Supper: Linguine with White Clam Sauce

This is one of our favorite busy night (or spent all day working on house projects and now we're starving) go-to meals. It's super fast and super easy and is a great alternative to eating soup for dinner, again. Of course we'd love to use fresh clams, but we don't exactly live on the coast of a clam-haven, so canned clams it is. Easy. Delicious. Enough said.

Linguine with White Clam Sauce
4 generous servings

4 - 6.5 oz. cans chopped clams, drained and liquid reserved (we used Snow's)
4 or 5 cloves garlic, minced
2 T. olive oil
1 T. dried parsley
1 t. dried basil
1/4 c. fresh parmesan cheese, grated
fresh ground pepper
4 servings of linguine

1. In a pot of boiling water, cook pasta to al dente
2. While pasta is cooking, in a medium saute pan over medium heat, sautee garlic in olive oil until tender
3. Add reserved clam liquid, parsley and basil. Bring to a boil and then reduce heat and simmer for five minutes
4. Add clams and heat through and stir in parmesan cheese, add fresh pepper to taste

Serve over linguine with  more fresh grated parmesan

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  1. Anonymous2/22/2011

    no! no! no ( parmesan cheese) parmigiano on the fish or dishes with fish or things of sea! No.

  2. Really? It tastes so good! I guess our non-Italian heritage is showing through.


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