Clam and Linguine Special
We are adding the recipe to your Recipe Box.
This was added to your Recipe Box.
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:
- Cook the linguine according to the package directions; drain, rinse, drain again, and cover to keep warm.
- 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.
- 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.
Report Inappropriate Comment
Are you sure you would like to report this comment? It will be flagged for our moderators to take action.
Thank you for taking the time to improve the content on our site.
LATEST TV RECIPE & VIDEO
If you've ever been to a Southern buffet or a church dinner, then you've probably already experienced the deliciousness of fluff. Fruity, fluffy, creamy, and just a bit crunchy, our Potluck Pistachio Fluff is one dish that doesn't stick around for long. That's 'cause folks will gobble it up so fast, you'll think it disappeared!