Linguine with Minced Clam Sauce

    Recipe Picture:Linguine with Minced Clam Sauce

    Linguine with Minced Clam Sauce


    106 people made this

    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.

    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 in English (95)


    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)

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