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      Linguine With Clam Sauce

      Who doesn't love seafood pasta? This easy and elegant dish goes great with a freshly toasted baguette to mop up the sauce!


      • 1 lb linguine pasta
      • 1 tbsp. extra virgin olive oil
      • 1 medium onion diced
      • 2 cups cremini mushrooms chopped
      • 1-2 cloves garlic chopped (or minced)
      • salt and pepper to taste
      • 2 cans 15 ounce white clam sauce (I bought Progresso)
      • 1 lb littleneck clams washed*
      • Juice of one lemon
      • 1/2 cup fresh Italian parsley chopped and split (for sauce and garnish)
      • 1/2 cup Parmesan cheese freshly grated


      In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
      Heat olive oil in a large pan over medium-high heat until it shimmers. Add the onions, mushrooms and garlic and cook until soft and tender, about 5 minutes. Add the clams and clam sauce and continue to cook for 3-4 minutes. Season with salt and pepper. 
      Add the lemon juice, and half of the parsley. Bring to a simmer and cook for about 3 more minutes. If using fresh clams, discard any clams that have not opened. 
      Add the cooked pasta to the sauce and mix. Serve with freshly grated Parmesan cheese and the remaining parsley. Enjoy!