Clam Linguine
"A very easy to make recipe that has a very nice clam taste. I developed this recipe many years ago and it has been enjoyed by all that have tried it."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 tablespoon extra virgin olive oil
- 4 cloves garlic, finely chopped
- 12 fluid ounces canned baby clams, include liquid
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon dried oregano
- 1 tablespoon lemon juice, freshly squeezed
- 3 tablespoons finely chopped fresh parsley
- 8 ounces linguine, dry
- 4 tablespoons grated parmigiano-reggiano cheese
directions
- In a large frying pan over medium heat, heat olive oil.
- Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN.
- Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes.
- Add chopped parsley and continue to simmer for 1 minute longer.
- Cook linguine according to package directions.
- Drain and transfer cooked linguine to a large serving bowl.
- Pour prepared sauce over pasta and toss to coat.
- Sprinkle with grated parmesan cheese and toss lightly.
- Serve immediately.
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Reviews
-
This was so EASY and YUMMY! I too, modified it from the original replacing 1/2c of clam juice with white wine and adding 6 medium sliced brown button mushrooms. It turned out great! My honey was very impressed. I would totally make this again! -
this was outstanding. I only changed the recipe by adding some more garlic. I used 8 cloves and cooked it a little bit longer by a half hour. I recommend this recipe. -
It was easy. and fairly yummy. i found it too spicy (i don't like spicy food at all), and will make it again - but i'll leave out the cayenne pepper. I also recommend using a good jar/can of clam's, or you won't taste it. -
I made this exactly as the recipe specified, and it came out great! That first bite was heavenly. Thanks very much for the yummy recipe! -
I've been cooking this same recipe for years. Only difference is I add about 1/4 cup of white wine to mine.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
