Clam Pasta

    35 minutes

    Perfect as an easy starter at your next dinner party tinned clams are added to a basic garlic, tomato and parsley sauce. Serve with linguine.

    55 people made this

    Serves: 2 

    • 1/4 cup (60ml) olive oil
    • 65g butter
    • 3 cloves garlic, crushed
    • 3 large tomatoes, diced
    • 1/2 cup chopped fresh parsley
    • 1 (200g) tin minced clams, with juice
    • 250g linguine pasta
    • 1/2 cup freshly grated Parmesan cheese

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a medium saucepan over medium heat combine olive oil, butter, garlic, tomatoes and parsley then simmer and let reduce. Add some clam juice if the sauce reduces too much.
    2. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
    3. Add clams to the frypan and heat through; top with cheese and serve immediately.

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    Reviews and Ratings
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    Reviews in English (46)


    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 USA and Canada)


    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 USA and Canada)


    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 USA and Canada)