Linguine with Minced Clam Sauce

    30 minutes

    If you can find tinned minced clams keep some tins around for this super easy recipe. Try serving it with a green salad and garlic bread if desired.

    109 people made this

    Serves: 5 

    • 450g linguine
    • 1/4 cup (60ml) olive oil
    • 65g butter
    • 2 tins minced clams, drained with juice reserved
    • 4 cloves crushed garlic
    • 2 tablespoons chopped fresh parsley
    • salt and pepper to taste
    • 2 tablespoons grated Parmesan cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
    2. In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
    3. Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

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    Reviews and Ratings
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    Reviews in English (99)


    My husband and I decided that this dish was good enough that it would not have been out of place if served at a solid Italian restaurant. I added a little white wine and lemon juice to the sauce (while it was simmering) to great effect. The lemon juice gave the sauce a little pizzazz. The overall effect was a sauce that had many distinct flavors without being overpowering. Next time I might add some more clams -- possibly whole clams. This quality pasta recipe promises to be a regular at our dinner table.  -  15 Mar 2003  (Review from Allrecipes USA and Canada)


    Excellent. I doubled the sauce, used 2 cans of minced clams(reserving juice from both) and 1 can of small clams. Added a couple squirts of lemon. Garnished with real clams in shells and served with a good crusty bread. As good as any restaurants.  -  11 Dec 2002  (Review from Allrecipes USA and Canada)


    I can't say that we found this to be anything to brag about. I even added 1/4 cup red and 1/4 cup green chopped bell peppers and 1/4 cup of fresh, sliced mushrooms to the saute. Still, the result was nothing more than butter and noodles...with a couple of veggies and clams. I would certaintly not serve to company and doubt I will make again.  -  12 Jun 2002  (Review from Allrecipes USA and Canada)