Fantastic meal on a Friday.
| Servings: | 4 |
| Yield: | 4 to 6 – servings |
Ingredients
- ½ cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon dried parsley
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon ground black pepper
- 2 (6.5 ounce) cans minced clams, with juice
- 1 pound spaghetti
- 2 tablespoons grated Romano cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
- Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.
Nutrition Facts
| Calories | 867 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 4 g |
| Protein | 40 g |
| Saturated Fat | 9 g |
| Sodium | 198 mg |
| Sugars | 3 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
Reduced oil and 1/4 cup white wine and was perfec
Excellent recipe! I did what others suggested and cut olive oil in half, added 1/4 c. white wine and pinch of red pepper flakes. Thanks for sharing the recipe! Will make again!
Easy and really good!
Delicious .. I was surprised there was no ,mention of lemons. Added zest and juice of one medium lemon, that was it!
My oh my! What a delicious sauce! I’d made clam sauce before with all of the ingredients of this recipe except for the butter which made all the difference in the world! Really enjoyed it!
The recipe was especially outstanding after we added fish sauce.
Delicious recipe! My husband and I loved it. He said it is a keeper. In other words, make it again. We did not miss the wine. We find the white wine detracts from the delicious clam,garlic butter flavor and also thins the sauce some what so it doesn’t cling as well to the pasta.
I added a bunch of baby spinach and cherry tomatoes. It was fantabulous 🙂
Have not had this meal since I was a kid made it tonight for dinner only I used spinach and kale noodles it was amazing!
It came out excellent. i did add some flour to thicken up sauce. Everyone liked it. I would makebit a again but with whole clams.
This is the second time I’ve made this. Thie first time I made it exactly to the recipe and my family and Are certain that in our version of heaven this is served. As good as the best restaurant I’ve had it in. This time, in a ln effort to wait a little longer before going to heaven I cut back on the most delicious and most fattening ingredients. Used half the Olive oil and butter, 3 times the garlic and a couple tablespoons wine and the juice of one lemon.
Quick, easy and delicious. Family loved it!!!
Made it. Misread recipe, didn’t have fresh mushrooms. Used 2 cans slices mushrooms drained, sa ute garlic in butter, Used no oil, added drained mushrooms, add Sun dried tomatoes, dried parsley warmed Added 2 cans clams in clam juice, warmed Cooked pasta poured sauce over pasta added Romano and grated parmesan. Turned out great. Will try adding whole clams and wine wine. Will make again w garlic bread
This has become my grandson’s favorite meal – white clam sauce with fresh linguine. This recipe makes more than enough for one meal so I freeze a container for another meal. Sauces freezes well.
Yum! Did cut oil in half & doubled the wine. Quick & delish.
i love any combination seafood in the pasta,. i used lots of extra virgin, lots of white wine,. add all the ingredients, i use unsalted butter, parmesan cheese,. this food is the best,. whoever created this one he’s an excellent master
was gdbetter nextday as leftoverwill try with white wine
I cut down on the Olive Oil and it turned out perfect! Everyone loved it and was asked to make in again in the near future!
I would make it again. I added a little chicken broth as I did not want more butter or oil.
This sauce is AMAZING IF… you continue to REDUCE to thicken the sauce and concentrate the flavors. Start making this first before you boil water for pasta or prepare garlic bread. When you first begin adding everything to your cook pot it is extremely watery, and the sauce will not stick to your pasta, but after you reduce it to about a gravy consistency it is OMGEEE awesome! I used canned minced clams and use ALL the juice! Other changes I made is we love finely chopped onion and lots of garlic and those are sautéed in 1/4 c. olive oil and 1/4 c. butter with all spices added. Once the onions are nicely browned I add the clam juice (save clams till almost ready to eat) and 1/4 c. wine (any wine will do). Then while that is on low heat (stirring occasionally) I get to work with the rest of dinner (salad, bread, pasta). By the time everything else is done this is ready, thow the clams in the sauce and you are ready to eat. This is SO GOOD I now dislike restaurant versions of white clams sauce because they just do not compare!
We absolutely love this recipe! The only “change” I made was where it said to add clams with some of their liquid, I drained one can only. It’s perfect!