- 1 (16 ounce) package linguine pasta
- 1/2 cup butter
- 1/4 cup olive oil
- 1 tablespoon minced garlic, or to taste
- 2 (6.5 ounce) cans minced clams, drained with juice reserved
- 2 (6.5 ounce) cans chopped clams, drained with juice reserved
- 1 tablespoon cornstarch, or as needed
- 1 (8 ounce) bottle clam juice
- 2 (8 ounce) cans mushroom pieces, drained
- 2 zucchini, grated
- 2 teaspoons cayenne pepper, or to taste
- salt to taste
- 1/2 bunch Italian flat leaf parsley, chopped
- 1/4 cup grated Parmesan cheese
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. Drain; return to the pot to keep warm.
- Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
- In a separate bowl, whisk the cornstarch with part of the bottled clam juice. Stir the cornstarch mixture into the skillet. Adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. Pour the remaining bottled clam juice into the skillet.
- Stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.
04/13/2018
recipepes.com
Elena's Linguini with Clam Sauce, recipe
PT15M
PT1H
5
455 calories
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