Clam and Linguine Special
- SERVES
- 4
- COOK TIME
- 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
- 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.
Notes
Read NextAll-in-One Sausage Dinner
Your Recently Viewed Recipes
Thanks for your comment. Don't forget to share!
Puckmom68
Mar 03, 2013
This is a healthy written recipe . The flavor was a little flat next time I will add a little salt to help bring out the flavor of the clams. I did add white wine to recipe about 4 oz. we did enjoy and will make again .
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.
