A light clam sauce served over linguini noodles. Healthy, too!

Linguine with White Clam Sauce II

(12 ounce) package linguini pasta

(8 ounce) cans minced clams, with juice

olive oil

garlic,

parsley

white wine

basil

salt

In a large pot with boiling salted water cook linguini pasta until al dente. Drain.


In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.


Toss cooked and drained linguini pasta with the clam sauce and serve warm.


Excellent!  Better than I've had in restaurants.  Hubby LOVED it.  My only slight changes:  I added a little more garlic; I used a little less parsley; I didn't use any extra salt; I added a little squirt of lemon juice and some black pepper and red pepper flakes for a little kick.  It was awesome!

I used this recipe as a base and created my own dish (as others did).  I used 1/2 stick butter and a drizzle of olive oil, threw in 6 cloves of minced garlic & let it saute a few, added 1/4 tsp crushed red pepper flakes and let that toast a minute (next time I will add even more), next the wine & let that reduce a minute or two before adding the clam juice and then the juice of half a lemon.  The other changes I made: I cooked the pasta a minute or two short and finished cooking it in the clam broth and didn't add the parsley (less than called for) til the last minute.  I served it with french bread with butter and a delicious riesling.  So good I'm gonna go have my second serving right now!

I made this recipe for my mother for Mother's Day and she loved it. She said it was better than any she has had at any restaurant. I did take others suggestions and used 4 cloves of garlic, 2/3 cup of white wine, half of a lemon (squeezed), pepper and red pepper. Will definitely make again.

My husband and I eat this all the time the only thing I do differently is in a saucepan I melt half a stick of butter and place the garlic on that cooking on low. And due to this variation I cut back on the olive oil just using a drizzle. Perfect everytime---

Very easy to make and delicious. Just to take the bite out of the clam (which can be a little fishy) I squeezed 1/2 of a lemon into the sauce after letting it simmer for 10 minutes. I actually made this 3 times already and I have gotten raves. A good recipe to have when you want to make a quick light dinner.

To make this recipe more authentic add more fresh sliced garlic. Also more white wine another can of clams. Do not cook the clams....just add into the turned off broth. Just before draining the pasta (al dente please!) reserve about 1 cup of pasta water. Just before serving add the pasta water little by little in order to get the right consistency. This dish should not be dry. Sprinkle with parsley and a good grated cheese. Now you have a good dish!!

This has always been favorite dish at Italian restaurants so I wanted to try to make it at home. After browsing the various recipies I realize the dish I order is probably loaded with butter and not very healthy.:( So I tried this recipie instead without very high expectations. I was pleasantly surprised at how close it comes to restaurant quality. I would definitely make it again as I probably will not be ordering the full-fat kind very often anymore.

Very flavorful and light perfect for a summer dinner. My 2 year old gobbled it up too! I added a touch of white wine to the sauteeing garlic and butter/oil and juice from half a lemon. Yum!

My family of 6 raved over this recipe (even the 3 year old!).  I used 4 cloves of garlic, a pinch of red pepper and a squirt of lemon juice.  Leftovers were great too.  Thank you very much!

ill make this recipe again because is fast to make it really easy but it taste too much like can clam i will use the fresh clam

See how to make a light clam sauce with garlic, basil, and fresh parsley.

linguine with white clam sauce ii

Servings: 5

Author : Karena

Ingredients

Instructions

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