Black bean burgers with a spicy jalapeno touch are incredibly tasty and easy to make!
| Prep Time: | 5 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 pinch red pepper flakes, or to taste
- 1 ¾ cups half-and-half cream
- 3 (6.5 ounce) cans minced clams, drained with juice reserved
- ¼ cup grated Parmesan cheese for topping
- 1 (8 ounce) package dried linguine pasta
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
- Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
- Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.
Nutrition Facts
| Calories | 825 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 49 g |
| Saturated Fat | 13 g |
| Sodium | 280 mg |
| Sugars | 5 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! I made adjustments based off other reviewers: -swapped onion for three shallots -swapped half and half for heavy cream -swapped oil for 4 tablespoons of Irish butter -halved the garlic (although my cloves were massive) -added 1 tablespoon of corn starch during Step 2 to thicken -added black pepper Will be remaking this recipe over and over. I think a little lemon juice at the end would help round out the flavor!
Sorry any clam sauce recipe that doesn’t include garlic is an immediate fail
We love clams and clam spaghetti but this was not what it was cracked up to be. Too much liquid and no thickener. Half cup of oil is too much as was the 1 3/4 cups of half & half. Not much flavor even with the parmesan cheese topping. Don’t know why step 2 had to simmer for 20 minutes. Nothing to thicken to make a ‘sauce’. Think I’ll use my own recipe in the future. This is one I won’t be making again.
Excellent! We used fresh little neck clams and the broth from steaming them. No other changes. Easy and no leftovers. Will definitely make again!
Reduce oil, swap half and half with heavy cream.
Agree totally with decreased oil. 1/4 c almost too much. I always add an anchovy or three to oil. They melt and add nice flavor. Being a WW I stuck to Half and Half vs cream. I had to save a lot of points for this dish but YUMMY!! I so wanted to drink the remaining broth but that would require 20,000 steps to budge it off my butt. A KEEPER!
Yummy! Had to add some sea salt and black pepper but other than that I’ll for sure make this again!
Five stars using the recommendations of others. Less oil, heavy cream and shallots instead of onion.
I added 4 tbsp of butter, used less red pepper, added a little black pepper, added pizza seasoning, and a little chicken bouillon . Delicious definitely making again!
It was delicious. I used some butter, a little more cream than the recipe called for, I also cracked a few egg yolks and a few tbl. spoons of flour into it to help thicken it up. I did not use any wine. I used an extra cup of chicken broth that really rounded out the flavor. I also added 1/2 cup of frozen green peas. It was crazy good!
I added only parsley and a smidge more crushed red pepper flakes but the original recipe is great, saving it to favorites
Fabulous! I used 4T of butter in place of the oil and more garlic than called for. After reading other reviews I added flour to the butter and made a roux and a bare sprinkle of crushed red pepper flakes. I added 1/2 cup Chardonnay in addition to the clam juice. Used a mixture of heavy cream and 1/2 & 1/2. This covered a full pound of pasta nicely – I had enough sauce sauce for two more servings AFTER we went through all the pasta. This is definitely going in my keeper box. Thanks for a fabulous recipe!!!!!
I added salt and pepper and thickened it with a rue. It’s s very good start.
added another onion mmmmm
The sauce is very runny
Just some white wine…..I love it..very creamy
Great flavour! I cut the portions back to 1 and used 2 large cloves of garlic, we love garlic, and 1 can of clams. I was in a bit of a rush to get dinner on the table so I let the clam juice simmer for 5 instead of 10 and in step I let it simmer for 10. I scooped the pasta out of the water and into the skillet to allow the pasta to absorb some of the flavour. I also added a ladle or two of the pasta water. I’ll make this again. Thanks!
Great recipe! Thanks!
I have made this recipe multiple times. Family loves it. I use 4 cans of clams- 2 minced and 2 chopped. I usually use 1/4 cup or less of olive oil sautéing onions with shallots and then adding the minced onion.. sometimes adding a splash of white wine and using all the clam juice. I also just add a pinch of red pepper flakes if any at all due to kids eating the recipe.I also substitute with heavy cream. Today going to add some shrimp prior to adding the clams. This is my staple recipe. Been making this recipe for at least 6 or 7 years…Can tweak the way you would like. Sometimes add some fresh squeezed lemon at the end.
It’s an easy recipe to make and it coordinates well with the making of the pasta, but it’s bland. I added extra garlic but it lacked flavor. I will try it again with some freshly cracked black pepper, italian herbs, etc. I think it has potential but is pretty much flavorless…
Made exactly as directed, added a little sprinkle of salt- the kids and doug LOVED this. Used with 2 packages of buitoni linguini and good sauce to noodle ratio, plenty left over. Be sure to let the noodles sit in the sauce a bit before serving, as they soak up some of the goodness and results in a perfect consistency to the sauce