| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 box linguine
- 1 tablespoon olive oil
- 1/2 cup chopped shallots
- 2 to 3 cloves garlic, minced
- 2 (10-ounce) cans whole baby clams, drained
- 1 teaspoon dried oregano
- 8 ounces bottled clam juice
- 1/2 cup reduced-sodium chicken broth
- 1/2 cup vermouth or dry white wine
- Salt and pepper
- 1/4 cup chopped fresh parsley leaves
- 1/4 cup grated Parmesan or Romano
Instructions
- Cook linguine according to package directions until al dente.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
- Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 752 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 5 g |
| Sugar | 5 g |
| Protein | 58 g |
| Cholesterol | 77 mg |
| Sodium | 955 mg |
Reviews
Super easy and yummy
This recipe was relatively easy to make and had fantastic flavor. I strongly recommend adding the panko topping that one of the other reviewers suggested. It really gave it some interesting character, great texture and pulled the flavors together very well! This one is going in my recipe box for sure!!
Excellent recipe coming from an Italian raised girl.
I did use the juice that came w/ the clams instead of spending more money on the bottled clam juice.
**I highly recommend trying this and topping the linguine with some of it to add amazing flavor: Heat 2 T olive oil in small saute pan and add 2 cloves minced garlic. Let the garlic get soft then add about 1/3 c. panko (or other) breadcrumbs and 1 T minced parsley. Let the breadcrumbs get a bit golden and cook about 2 minutes. Add salt and pepper to taste. Sprinkle over your serving of linguine with clams.
I did use the juice that came w/ the clams instead of spending more money on the bottled clam juice.
**I highly recommend trying this and topping the linguine with some of it to add amazing flavor: Heat 2 T olive oil in small saute pan and add 2 cloves minced garlic. Let the garlic get soft then add about 1/3 c. panko (or other) breadcrumbs and 1 T minced parsley. Let the breadcrumbs get a bit golden and cook about 2 minutes. Add salt and pepper to taste. Sprinkle over your serving of linguine with clams.
Probably the best linguini w/ clam sauce recipe I’ve tried and I’ve surfed the web for a good one. Did I mention easy too? Robin makes this dish so easy and she hits the nail on the head when she emphasizes to buy and use clam juice in a bottle instead of the juice from the canned clams. Seriously. My previous attempts at this dish tasted like something that washed up on a beach and now I know why. But, not this time. Linguini w/ clam sauce is wonderfully and subtly oily, almost buttery and then the clam taste tops off the dish — don’t know what other reviewers were looking for? Feeling comfortable, I substituted chardonnay for vermouth, skipped the parsley but added fresh lemon zest and fresh grated cheese. Added a few red pepper flakes. Husband enjoyed it — great meal, inexpensive and terrific leftovers. Thank you for making this so easy for me to make, Robin.
This was a decent pasta dish. My family liked the flavor. Yes, the sauce was a little (ok, a lot) thin…hence the missing star.
This recipe is very similar to the way my 100% Italian ex-mother-in-law used to make it. She used good quality canned clams and it tasted great. Some people can be very juvenile when it comes to reviewing recipes, especially the ones who critique how the cook or chef looks! I also know of several authentic Italian restaurants that do not use fresh clams when making this dish. There are very few recipes where I would use canned fish (or meat) but in this one it is just fine and tastes great!!
Easy recipe, but didn’t taste as good as I had hoped it would. Just not for me. Won’t make it again.
This was super quick and easy to make. My whole family, even the picky eaters, loved it! I simmered it for 8 minutes instead of 5 and it wasn’t too liquidy at all – just perfect
Loved this recipe. Just added some red pepper flakes. Quick easy and really very good. Husband loved it and son did as well. Love RM. She is fab. We like a little kick with everything and that is why we added the pepper.
This recipe is pretty average, but a good base. It is fairly bland tasting but that’s easily remedied by adding red pepper flakes and fresh lemon juice to the sauce. The sauce is runny, but that’s how I like it. I made some garlic bread to mop it up. I gave this recipe 4 stars instead of 3 because it is REALLY quick and easy to put together, yet still has a restaurant/gourmet feel to it. You can make this or ramen noodles in about the same amount of time, but ramen noodles will never pass as a gourment dinner, that’s for sure.