This classic tosses chopped clams and linguine pasta in a buttery white wine sauce, mixed with earthy mushrooms, garlic, and fresh herbs. Using canned clams and presliced mushrooms saves time in the kitchen—this dish can be on your table in just 45 minutes from start to finish.
1 (12-oz.) package linguine
2 (6 1/2-oz.) cans chopped clams
1 tablespoon butter
1/4 cup olive oil
1 (8-oz.) package sliced fresh mushrooms
3 garlic cloves, minced
1/3 cup dry white wine
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons crushed Italian seasoning*
1/4 teaspoon freshly ground black pepper
1/8 teaspoon crushed dried red pepper
Garnish: freshly grated Parmesan cheese
How to Make It
Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
Drain clams, reserving juice.
Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes.
Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
*1 tsp. dried Italian seasoning may be substituted.
Note: For testing purposes only, we used Dean Jacob's Grinder Fresh Italiano All Natural Seasoning.
I didn't have fresh mushrooms but will try to use them the next time. :) No fresh basil either, so I omitted that. No white wine, so I used dry vermouth. With all of the substitutions, this still was a very good clam sauce recipe!
I was pleased to see a recipe that uses mushrooms in the clam sauce. I have been doing this for years, and it adds both flavor and fiber to the dish. I chop the mushrooms rather than slice so they sort of mix with the chopped clams. One of my favorite, easy recipes. My store sells frozen chopped clams which really improves this if you can get them.
Incredible! My husband and I are big fans of linguine with clam sauce, but wanted to try a new recipe. I'm so glad we did- this is the best recipe we've tried! We especially loved the reserved clam sauce cooked with the noodles- it gives the noodles so much flavor that we hadn't had with any other recipe! A keeper, for sure!
Makes for a great, quick weeknight dinner! I added thyme, basil, and oregano, a can of diced tomatoes, and a bit of cornstarch to thicken the sauce. Simmered for a little longer than the five recommended minutes as well to allow the flavors to meld. My boyfriend raved about it and I'll definitely be making it again!
Much better than other linguine with clam sauce recipes I have tried. The mushrooms and herbs added alot to the dish. I added some additional red pepper for some extra heat, but otherwise the recipe is perfect as is.
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