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Clam and Linguine Special

(1 Votes)
15 Min

Ethel and I have spent many summers in beautiful Narragansett, Rhode Island, where there's a little clam shack on the beach that we love. Their linguine in clam sauce is worth a trip from anywhere! Okay, so if you're not up to a trip right now, you can bring home the same taste...but lighter.

What You'll Need:
  • 1 pound uncooked linguine
  • 1 medium-sized onion, chopped
  • 4 ounces fresh mushrooms, sliced (about 2 cups)
  • 2 teaspoons minced garlic
  • 3 cans (6½ ounces each) chopped clams, undrained
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 bottle (8 ounces) clam juice, divided
  • 2 tablespoons cornstarch
What To Do:
  1. Cook the linguine according to the package directions; drain, rinse, drain again, and cover to keep warm.

  2. Meanwhile, place the onions, mushrooms, and garlic in a large skillet that has been coated with nonstick vegetable spray; cook over medium-high heat for 4 to 5 minutes, or until the onions and mushrooms are tender. Add the clams with the liquid, the red pepper, oregano, and parsley; stir in half the clam juice and bring to a boil.

  3. In a small bowl, combine the cornstarch with the remaining clam juice and add to the skillet. Stir for 3 to 4 minutes, or until thickened. Toss with the warm linguine and serve immediately.

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