Old-fashioned Linguine with White Clam Sauce

Old-fashioned Linguine with White Clam Sauce

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “This recipe is easy and takes less than 20 minutes. It’s one of my weekend favorites and has been a family tradition for years.”

    Ingredients

  • 3tablespoonsbutter
  • 3tablespoonsextra virgin olive oil
  • 1smalldiced onion
  • 4clovesgarlic, minced
  • 1pinchcrushed red pepper flakes
  • 1tablespoonlemon juice
  • 1teaspoonoregano
  • 1teaspoonbasil
  • 1tablespoonOld Bay Seasoning
  • 3cansminced/chopped clams, with juice
  • 1teaspoonparsley
  • parmesan cheese
  • 1lb linguine or 1lbthin spaghetti

    • Directions

  • In a 5 qt pot, heat water to a boil and cook pasta until al dente.
  • While the pasta is cooking, melt butter and olive oil in pan.
  • Sautee onion and garlic, and add crushed red pepper flakes.
  • Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
  • Simmer for 5 minutes.
  • Drain pasta and place in large bowl.
  • Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
  • Serve with warm crusty bread and chilled white wine.

    • Reviews

  • “I made this for a special romantic dinner for me and my husband. Very delicious and surprisingly easy to make. The pepper flakes were an added twist. We both thought we were dining in a classy restaurant. Thanks Maine-iac. “

  • “This was excellent! Pasta with clam sauce is a treat I seldom get to enjoy, as my family doesn’t much like clams. I divvied the recipe by 3 and had a generous solo dinner with this — something I will definitely repeat next time I’m dining by my lonesome. This was very easy to prepare, used ingredients I had on hand, and was ready in minutes. The only alteration I made was to omit the onion (my onion looked way past its prime so I left it out); I also used fresh basil and parsley, rather than dried, since I have fresh herbs growing right now. Thanks for the recipe; it’s a keeper!”

  • “i made this tonightand it was awsome the best i have ever had in 70 years i made the white clam sauce 8 hrs ahead so the spices could meld
    wayland 3/8/11″

  • “Doubled the recipe, DH and in laws loved it!Finally a linguini and clam sauce that actually has clams!I did thicken the sauce a little with corn starch and some clam juice~~per another review.Lovely meal with crusty bread.”

  • “OMG!I was a little skeptical about the Old Bay Seasoning but this recipe ROCKS! I didn’t change anything except that I doubled it. Kids and BF agree… this is a keeper!Thanks!”

  • “My husband and I enjoyed this recipe. I prepared it exactly as written and I would not change a thing!The spice from the old bay and red peppers gave this dish a delightful kick.I served it with a tossed salad.”

  • “Great recipe!We like things a bit spicy and used a half Tbsp of red pepper flakes.Also drained one of the cans of clams and replaced the liquid in that can with white wine.This could easily feed 6 people when served with salad and bread.Next time I will cut the recipe in half when cooking for only a few people.Thanks for the great quick meal!”

  • “Had this Friday and it was the best clam sauce I’ve tried so far.I was leery about the Old Bay Seasoning being of Italian descent.I never would have thought to use it. But it turned out delicious. Served with a salad and garlic bread.”

  • “We loved this! I’m just cranky because it’s far better than my own Clam Linguine recipe. Thank you for posting!”

  • “My husband and I loved this recipe….this is one of our favorite dishes to order in Italian restaurants.Like Aunt Maimes, I’d been using another Zaar recipe but I prefer this one due to the lower fat content.My husband said this was spicier (not good, to him) but that was my own fault as I was very heavy-handed with the crushed red pepper flakes…I love spicy!!I used fresh basil and parsley from my garden but dried mediterranean oregano.Also, I used a large 14-oz. can of sea clams that I bought off a bargain table at my grocery store, along with one of the smaller canned minced clams.The sea clams were awesome!They’re about the size of a silver dollar and they were tender and tasty, I hope I can find them again.I served this over some imported tomato/basil linguine and dinner was excellent tonight.Crusty bread is is needed to sop up the delicious juices.We’ll definitely be making this again but I just may be not so heavy-handed with the crushed red pepper, darn it.Thanks Maine-iac, this is a definite keep in my house!”

  • “LIke going to heaven!Made exact with a little white wine! made twice this week!”

  • “Can’t believe how easy this was.I remembered I had a can of clam sauce that I bought for the first time and hadn’t used yet, so when I saw this recipe I was thrilled.I didn’t see that you needed 3 cans so I just made a smaller portion and it was delish! So simple.I used dry seasoning but fresh parsley.I like that it had a little heat to it with the pepper flakes.Will make again.”

  • “This was so delicious, my husband and I both enjoyed it and I can’t wait for the leftovers tomorrow!! Made it exactly as written and was not disappointed!!”

  • “Just wanted to add my 5 stars to the rating.”

  • “This was great.the flavor is really mild but tasty.It was super easy, which is always great for me!I used half chopped clams and half fancy baby clams.I went for the baby clams because I thought it would be better.Next time I’ll stick with the chopped clams.The chopped clams are chewier which the think the dish needs.Overall, just a plain great dish!Thanks Maine-iac….”

  • “This recipe turned out so well! I think the Old Bay really made the difference; I also liked how spicy it was. This is the linguine with clam sauce I will be making from now on. Thanks for sharing!”

  •
    ← PREV POST NEXT POST →
    ORIGNAL POST