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Nutrition Facts
Serving Size 1 (535g) Recipe makes 4 servings
Calories 768
Calories from Fat 204		(26%)
Amount Per Serving		%DV
	Total Fat 22.7g	34%
	Saturated Fat 7.4g	37%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 99mg		33%
Sodium 194mg		8%
Potassium 941mg		26%
Total Carbohydrate 94.1g		31%
	Dietary Fiber 4.1g	16%
	Sugars 2.9g
Protein 44.1g		88%
detailed view... how is this calculated?

Old-fashioned Linguine with White Clam Sauce

Recipe #17722 | 25 min | 5 min prep | add private note

⁽⁴⁹⁾ RATE IT NOW Print Recipe

By: Maine-iac
Jan 22, 2002

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.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons butter
3 tablespoons extra-virgin olive oil
1 small diced onion
4 cloves garlic, minced
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon basil
1 tablespoon Old Bay Seasoning
3 cans minced/chopped clams, with juice
1 teaspoon parsley
parmesan cheese
1 lb linguine or thin spaghetti

Directions

1
In a 5 qt pot, heat water to a boil and cook pasta until al dente.
2
While the pasta is cooking, melt butter and olive oil in pan.
3
Sautee onion and garlic, and add crushed red pepper flakes.
4
Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
5
Simmer for 5 minutes.
6
Drain pasta and place in large bowl.
7
Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
8
Serve with warm crusty bread and chilled white wine.

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Featured Reviews for This Recipe

From: Chef #1328234

On Nov 23, 2009

Yum! I haven't made linguine with clam sauce in such a long time. This was a great recipe. Like some of the others, I added some white wine. And didn't use the red pepper flakes but still delicious.

0 people found this review helpful

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From: *kara*intn

On Oct 27, 2009

Yum! This was my first time for Linguine and Clam Sauce and I loved it. Very easy, too. Like some other reviewers suggested, I drained 2 of the 3 cans of clams and replaced with white wine. I also reduced the Old Bay a bit. My husband said it was right on the edge of being too lemon-y for him, but I thought it was perfect.

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From: Lennie

On Jul 7, 2002

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!

8 people found this review helpful

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From: bella214

On Nov 4, 2002

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.

6 people found this review helpful

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