Quick Clam Linguine

    40 minutes

    This is so easy to make; linguine is combined with tinned clams, mushrooms and garlic. Serve with a good glass of wine.

    315 people made this

    Serves: 4 

    • 500g linguine
    • 125g butter
    • 3 cloves diced garlic
    • 500g fresh mushrooms, sliced
    • 2 (200g) tins diced clams with juice
    • 1/2 cup diced fresh parsley
    • 1 teaspoon salt
    • 1/2 teaspoon ground white pepper
    • 1/4 cup grated Parmesan cheese

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Melt butter in large frypan 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.
    3. Toss sauce with the pasta until evenly coated. Serve garnished with Parmesan cheese.

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    Reviews in English (256)


    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 USA and 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 USA and 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 USA and Canada)