Linguine with Chopped Clams

    58 minutes

    This is a fantastic and easy clam pasta sauce using tinned clams. All you need is a little bread and salad for a complete meal.

    57 people made this

    Serves: 12 

    • 500g linguine
    • 8 tablespoons unsalted butter
    • 1 medium white onion, chopped
    • 250g fresh mushrooms, sliced
    • 4 cloves garlic, pressed
    • 1 cup (250ml) dry white wine
    • 4 tins chopped clams, drained and rinsed with juices reserved
    • 2 tablespoons sour cream
    • 1 teaspoon freshly ground black pepper
    • 1/4 cup chopped flat leaf parsley

    Preparation:15min  ›  Cook:43min  ›  Ready in:58min 

    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 set aside.
    2. Melt butter over medium-high heat in a large frypan. Add onions, mushrooms and garlic and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
    3. Stir in clams, reserved clam juice, sour cream, pepper and parsley then simmer another 20 minutes. Toss with linguine and serve. Enjoy!

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    Reviews in English (63)


    This is good! For anyone worried about overcooking the clams, pfft. Canned clams are cooked and brined to the point that it would take an act of God to change their texture - it really doesn't matter when you add them. If you are expecting a "sauce" you won't get it. This recipe is more like a flavor coating for the pasta, clams and mushrooms. I was worried it would be too salty, but I actually ended up having to add salt after tossing the pasta. I also added some nutmeg, which was nice. For reheating, you may want to add a little olive oil for "cling". The guys LOVED this; I liked it. Thanks for the recipe!  -  18 Mar 2010  (Review from Allrecipes USA and Canada)


    I haven't made this but reading the recipe, I can't imagine cooking canned clams for 20 minutes, they would be rubber by then. They should just need to be briefly heated to warm them.  -  18 Aug 2006  (Review from Allrecipes USA and Canada)


    The sauce is a little thin for my taste so I add a little heavy cream plus a few strips of bacon to give it more flavor. My husband loves this dish.  -  06 Sep 2005  (Review from Allrecipes USA and Canada)