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Garlic Clam Linguine recipe

Garlic Clam Linguine recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Italian pasta

A simple and delicious dish, which is super-easy to make. Serve with grated Parmesan cheese and crusty bread, if desired.

55 people made this

IngredientsServes: 2 - 4

  • 4 tablespoons olive oil
  • 50g butter
  • 3 cloves garlic, crushed
  • 3 large tomatoes, diced
  • 30g chopped fresh parsley
  • 2/3 (280g) tin baby clams with juice
  • 225g linguine pasta
  • 40g freshly grated Parmesan cheese

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  2. Meanwhile, bring a large pot of lightly salted water to the boil. Add pasta and cook according to packet's instructions; drain.
  3. Add clams to the frying pan and heat through; top with cheese and serve immediately.

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Reviews & ratingsAverage global rating:(60)

Reviews in English (44)


This was terrific, but I made a few alterations. I used half the butter, double the garlic, added 1/4 cup white wine, added 1/2 chicken broth cubeadded some red pepper strips and added garlic salt-28 Dec 2001


I have made this recipe countless times. Over years I have added a couple of things. I have added about 1/2 cup of Parmesan Chesse and 1/2 cup of heavy cream when reducing the sauce. Also a pinch of salt and pepper.-29 Dec 2002


Really tasty! I made a couple changes: substituted 1/4 cup of white wine and about a half tablespoon of butter instead of the full quarter cup, I used a little extra garlic, and used a ten ounce can of clams. This was really delicious with a baguette- a kicky upgrade to my usual white clam sauce. I'll be making this one again and again.-09 Apr 2006

White Wine and Garlic Clam Pasta

Clams are a great seafood ingredient and bring a wonderful salty flavor to a variety of preparations, from rice to pasta to soups. Steamed, grilled, baked, or even served raw, clams are a lean source of protein and are rich in omega-3 fatty acids  . With an outstanding 14.5 grams of protein per 100-gram serving and just 79 calories, clams can be part of a healthy diet and change up your usual dinner menu for something a little more adventurous.

This beautiful dish is great for dinner parties, as it cooks fast and you won't need to mind the stove for longer than 20 minutes. Our clams are steamed in a light broth of fresh tomatoes, onions, garlic, and white wine and served with spaghetti or linguine pasta, so prep all the vegetables ahead, boil the pasta water, and before you know it you'll be serving a flavorful meal.

The ingredients in this dish are few and simple because the clams give it most of its delicious flavor. It's best to use fresh clams if possible to really take advantage of their salty sweetness. The best clams for pasta sauces are littlenecks, Manila, or cockles.

Step-by-Step Guide to Prepare Perfect Mike's Garlic Linguini Alfredo

Mike's Garlic Linguini Alfredo. The ingredients needed to make Mike's Garlic Linguini Alfredo: Use of ● For The Noodles. Get of Al Dente Artisinal Garlic Linguini Noodles. Heat your oven and begin to make your garlic bread.

Chop all veggies and and add everything to the pot. Mike's Garlic Linguini Alfredo step by step. Chop all veggies and and add everything to the pot.

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mike's garlic linguini alfredo. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

The ingredients needed to make Mike's Garlic Linguini Alfredo: Use of ● For The Noodles. Get of Al Dente Artisinal Garlic Linguini Noodles. Heat your oven and begin to make your garlic bread.

Mike's Garlic Linguini Alfredo is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Mike's Garlic Linguini Alfredo is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can cook mike's garlic linguini alfredo using 24 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Mike's Garlic Linguini Alfredo:

Mike's EZ Garlic Clam Linguine Alfredo step by step. Use an Alfredo brand like Bertolli. Or, even a more affordable brand like Ragu Alfredo. Neither will lend that funky metallic taste that many brands do.

Steps to make Mike's Garlic Linguini Alfredo:

  1. Here's what you'll need in steps 1 thru 3..
  2. Kerrygold and Philadelphia brands pictured..
  3. 3 minute Garlic Linguini pictured..
  4. Chop all veggies and and add everything to the pot. Simmer for 15 minutes..
  5. Or, if you're feeling lethargic like my 7 year old student was today – feel free to cheat with the Ragu or Bertoli brands of Alfredo. They don't carry that odd metallic taste that most brands do. Just use 2 jars and a good splash of heavy cream. Enjoy!.
  6. Heat your oven and begin to make your garlic bread..
  7. Boil your water and add a drop of oil, a tsp of salt and fresh basil, Boil as per manufacturers directions.This specific brand takes only 3 minutes..
  8. Drain your noodles and lightly drizzle with garlic olive oil. Toss well..
  9. Plate your dish and garnish with fresh parsley and parmesan cheese. Enjoy!.

He is the bumbling, yet kindly son and heir of Auguste Gusteau. While working as a garbage boy at his father's restaurant, Linguini is mistaken for a world-class chef. The real talent, however, was that of a rat named Remy, whom Linguini rescued and. Mike's EZ Garlic Clam Linguine Alfredo. Great recipe for Mike's EZ Garlic Clam Linguine Alfredo.

So that is going to wrap it up for this special food mike's garlic linguini alfredo recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

Linguine with Clam Sauce

According to my father, this was one of Nònno Tucci's favorite sauces to make. "He preferred to open the clams himself," recalls Stan. "He would collect the juice and remove the clam meat, making certain to collect all the juice. In the summer when we had large outdoor parties, we often served a bushel of raw clams on ice. Any remaining clams were prepared following my father's methods and frozen. They defrost quickly, providing a meal in the time it takes to cook the pasta."

If your fish market will open the clams and reserve the juice, it will save a lot of preparation time. If not, wash the clamshells thoroughly. Open the clams over a large bowl to catch the juices. Remove clams, discarding the dark sac, and set aside. Strain the juice through a fine-mesh sieve to remove sand and shells. Add the clams to the strained juice. Begin to prepare the sauce when the pasta is halfway cooked.

One Pot Wonders: Clams with Linguine, Garlic, and Summer Tomatoes

Yasmin Fahr is a food writer, recipe developer and author of the cookbook Keeping it Simple. She has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin.

I would argue that July and August are easily two of the best food months of the year thanks to the variety of fruits and vegetables at their peak (at least in the Northeast). Peaches, plums, apricots, all types of squash—avocado, summer, zucchini— fairytale eggplants, the list goes on, and includes one of my personal favorites: tomatoes. July is just the beginning of the reign of the tomato, with the arrival of sweet, delicate Sungolds, filled with a juicy pulp just waiting to burst out —these are what makes summer great, and what takes this recipe to the next level.

Of course, you can make this simple linguine with clams any time of year, as cherry or grape tomatoes are easy to find, but Sungolds are packed with flavor and have a gorgeous color that elevates this dish from its winter counterpart.

If you're going to turn the oven on, to make say, roasted summer squash or zucchini, then you might consider lopping off the top of a head of garlic, sprinkling it with a little salt and olive oil and wrapping it in foil and roasting it until the cloves become soft and creamy. You can add a few of the cloves to the finished pasta, or use them in place of butter, as they'll spread easily to create a healthier, dairy-free alternative with tons of flavor. (Note: You will probably only want to do this with close friends or loved ones.) If you're adventurous, you could even mix the cloves with butter to make a compound butter spread for toasted bread.

But you can just make this pasta dish with a light summer salad filled with raw, fresh corn cut right off the cob, creamy avocado, and any leftover tomatoes you have on hand to complete the meal. This recipe has a lot of depth of flavor for such a quick-cooking dish, thanks to the aromatics (onion, garlic), plus the wine that's used to deglaze the pan. Adding half of the tomatoes during the cooking process adds even more depth, which contrasts nicely with the fresh tomatoes and parsley used at the end. Plus, it's fast, easy, healthy, and can all be made in one pot with minimal effort in about 20 minutes (trust me, anyone can master this dish).

I'm sure others have a favorite season rooted in a certain fruit or vegetable, but for me, the late summer months are always the best.

Garlic Shrimp Scampi Linguine

Posted By Savita

Garlic Shrimp Scampi Linguine, a garlicky lemony Shrimp and Pasta recipe which has weekday dinner written all over it.

For dinner last week, I cooked linguine pasta, coated it in garlic, wine and herb butter scampi sauce.. and dinner was ready!

Pasta and shrimp pair wonderful together, whether served as a quick weeknight dinner or as a surf-turf style Sunday supper. A serving of lean protein, citrus-y sauce and pasta to scoop all the flavors! This 25 minute dinner makes family happy and cook's life easy. :)

However, honestly, when Scampi Sauce is served with pasta. it often looses it's delicate taste. So, today I decided to fix that. I'm sharing few of my favorite simple tips to ensure a bold flavor Scampi Sauce even after being coated in hearty linguine pasta.

Grab a glass of wine, (save some for scampi sauce), and let's get cooking!

Today's Shrimp Scampi pasta recipe was ever easier to prepare with Heston Nanobond Stainless Steel Skillet. I recently teamed up with Hestan to bring to you some of their latest cookware. Like this Stainless Steel Skillet which stole my heart since I cooked in it first time.

One of my favorite skillet so far, this skillet is made of thick ply steel, 4x harder than regular, which disperse heat very evenly. Even heat means even cooking. You can see in the video of Shrimp Scampi below, the shrimp had an even sear even when I used frozen shrimp straight from freezer to the skillet.

I also loved the large cooking surface. One pound pasta, 14-15 pieces of jumbo shrimp and sauce.. all was done in same skillet. The cookware is available for sale in Sur La Table stores. Please do check it out!

Now, back to my amazing shrimp scampi pasta recipe. :)

First, let's discuss the Scampi Sauce! Shall we!?

Scampi Sauce is soul of dish when you serving shrimp scampi with pasta for dinner. Scampi sauce recipe is very easy and need very basic pantry ingredients.. However, when served with pasta, often this sauce looses it's flavor.

Whenever I' making Shrimp Scampi with Pasta, I ensure three of the following things for a good flavorful pasta dinner:

Sauce may look too much but noodles style pasta such as linguine needs more sauce. Sauce gets thicker as it sits and a lot of it absorbed by the pasta. So, I increase *quantity of sauce by adding 1/2 cup of chicken or shrimp stock. This not just increase the quantity of sauce, but adds more flavor. If possible, prefer shrimp stock over chicken stock. *For reheating leftover pasta, I reserve a cup of pasta water around.

2. bold flavorful base for sauce

This is one of the important aspect of serving shrimp scampi with pasta. with pasta, sauce needs more body than when served as a side. To *flavor the sauce, I cook shrimp with tails on or ask butcher to not discard shrimp shell and I bring those home. When shrimp shells are saute in butter, garlic, and herbs.. it adds lot of additional flavor to the sauce. I find this trick also most cost effective. I mean, bringing tail-on shrimp does not cost any more than tail-off. You can serve it as-is, or trim tails after cooking shrimp in garlic-butter sauce.

*You can also fortify sauce with some clam juice.

3. not to skimp on herb and garlic

Herbs like I used fresh chopped parsley, and fresh chopped garlic make all the difference in flavor Shrimp scampi pasta sauce. So, please don't skimp. and generous splash of lemon before serving. I suggest, serve a lemon wedge on the side. Lemon goes good with garlic and both taste amazing with seafood.

Last, but no way the least, use good quality drinking wine. A good quality wine will make a simple shrimp scampi worth Italian quality meal. (and, yes, please enjoy the rest with dinner!) Follow these simple steps above, and this recipe will be your favorite Weekday Dinner recipe, all summer long.

This garlicky shrimp scampi linguine has been often on my dinner table. Who does not love a 25 minute dinner promise? Ask me, I adore it! :) Oh, and save leftovers for one more day. Refrigerate, reheat with some reserved pasta water for second dinner. Leftover pasta will also make great Italian Frittata hint hint.

Let's make this pasta and shrimp for dinner tonight. For you and you only, I'm also bringing a video on "How To Make Shrimp Scampi Pasta".

I hope you will enjoy! For more inside stories, connect with me on Instagram @SavitaChefdeHome


Step 1

Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.

Step 2

Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.

Step 3

Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine set aside.

Step 4

Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

Step 5

Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

Step 6

Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot—you want them to absorb some of the sauce but not make it dry). Give pasta a taste you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.

The Most common clams to use if you were located in Italy would be Palourde or vongole vercace, which are both small clams. In the US, it’s hard to get these clams so we have to use what we have available. Here are some great fresh clams to use here in the states:

  • Atlantic Hard-Shell
  • Manilla
  • Surf
  • Pacific Razon
  • Atlantic Jackknife
  • Pacific Geoduck

If for some reason you are unable to use fresh clams in your recipe and canned are your only option, I suggest using a combination of whole and chopped clams.

Clam Linguine

In a large pot, heat water to a boil and cook pasta until al dente.

Step 2

While the pasta is cooking, melt butter and olive oil in a pan and sauté onion, garlic, and add red pepper flakes.

Step 3

Add lemon juice, oregano, basil, and Old Bay® Seasoning, stirring for two minutes.

Step 4

Add clams with juice and simmer for 5 minutes.

Step 5

Drain pasta and place in serving dish.

Step 6

Cover pasta with clam sauce, stir well and top with cheese.


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