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Best linguini with clam sauce recipe

Updated on January 4, 2012

Seafood makes a nice change when the family is getting tired of beef, pork or chicken. This recipe serves 6 for about $10 (I use my own home-made wine to keep the cost down). Preparation time is 20 to 25 minutes. Super easy clean up.


2 cans of clams

1 cup of cream

5 cloves of garlic

10 mushrooms

olive oil

1 cup white wine (check out my hub on home-made wine)

3 tablespoons of olive oil

900 grams of linguine


Parsley (garnish)

Parmesan cheese (optional)

Put a large pot of water on the stove to boil.

Start the sauce. Add the oil to a fry pan. While waiting for the oil to get hot, chop the garlic and mushrooms. Open the cans of mushrooms and drain the water (I find it too salty). Brown the mushrooms, add the garlic and let it get brown as well. Add the clams. Add the white wine. And let it all heat up. Enjoy the aroma!

When the sauce is bubbling away nicely, turn down the heat a bit. Add the cream to thicken it up.

Let the sauce simmer while you get the linguine ready.

Throw your pasta into the boiling water. Wait until your linquine get soft.

Taste the sauce and add pepper and salt to taste.

You're done. Plate the linquine and spoon a generous amount of clams on top. Scoop some sauce and drizzle all over the noodles. Sprinkle a bit of parsley and parmesan cheese on top.

A meal fit for a king! Enjoy.


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