Fresh basil and roasted red peppers make a delicious and eye-catching dish.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 (16 ounce) package linguini pasta
- 2 (6.5 ounce) cans minced clams, with juice
- ½ cup vegetable oil
- ¼ cup butter
- 1 tablespoon dried parsley
- ¼ tablespoon dried basil
- ½ teaspoon minced garlic
- ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan. Cook over medium heat until boiling.
- Serve warm clam sauce over pasta.
Reviews
Used chopped clams instead of minced & used olive oil instead of vegetable oil.
Delicious yet simple. I had to change to Olive oil (don’t use veg oil) and FRESH parsley/basil. Added a dollop of Ricotta because I’m addicted to it.
Don’t use oil unless you go half and half olive oil and butter. 6.5oz can of clams is not a lot of clams since half of the weight is juice. Add as much garlic as you like.
The best ever I made. I used 1/4 cup olive oil, fresh garlic, oregano in place of basil, few sprinkles of hot pepper flakes. Was delicious. My husband loved it.
Excellent and easy, even my kids liked it. I try and use as many fresh ingrediants as possible to offset the canned. I start by melting the butter, then adding the fresh garlic and I use olive oil. Then I add a little lemon zest and fresh squeezed lemon along with the juice from the clams. I omit the basil, but add fresh parsley and a little pepper. When noodles are al dente, add the Whole Baby Clams (not minced) and then add drained noodles. Toss together over heat and top with lots of fresh parmesan. Yummy!
Very easy recipe and very tasty. Add a side salad and garlic bread for a wonderful dinner. Increase the number of cans of clams if you are feeding 3 or more. I like my sauce to be brothy so I add Chicked broth.
I LOVE this simple recipe so much that I’ve probably made it about ten times. Delicious. It’s in my regular rotation.
Not much flavor. Next time I’ll adjust the seasonings.
I have been looking for this meal that use to be in the freezer section but disappeared for over 2 yes, I found a recipe but missed place it ,now I got it, it was so so so good, I didn’t change a thing, next time I make it I have to make it triple for my whole family, my daughter came by ate some and told everyone I mean everyone. Thank you for such a simple recipe. YOU ARE THE BOOM YES YOU ARE.
Excellent!!
If my husband likes it, then it’s a good recipe! We used minced garlic (the kind in the jar) and he added lemon juice to it. I’m not a clam sauce person, so this was made for my husband and mother in law. They both loved it. Husband said next time he will make a double batch. Great recipe! Thanks!
Made this for the first time and I did make it with EVOO and it was excellent!!! I will definitely make this again.
Love this! I used fresh parsley because I had it on hand. Also shredded up some fresh spinach and added it to the sauce just before serving. Hubby says “this is a keeper”. Topped my bowl with freshly grated parmigiana.
It was delicious! I added capers and lemon and a few hot pepper flakes. We usually have left overs, not this time. Nothing left!
I kept the recipe as is and am done with the cooking…about to dive in and eat…thank you to All Recipes!
I left a wedge of lemon on plate for those who wanted to add…tang
I made it with fresh basil, pine nuts and Cajun flavors! Awesomely delicious!
This is fantastic! So easy and it was fantastic. I did change the oil for olive oil, I had some fresh basil and parsley, but kept everything else the same. Thank you, my family raved about it and I really appreciate it!
Love this recipe. It’s pretty much mine but no butter or vegetable oil, just olive oil. Sprinkle with fresh shedded Parmigiano-Reggiano. Yummm
added cherry tomatoes. very good
This is very good. My only issue is that adding the liquid in the can of minced clams and then a 1/2 cup of vegetable oil made the sauce too thin for my taste. Next time, I think I will drain the minced clams and see what happens. There’s always a bit if experimentation with these recipes.