Linguine and Clams

I love Cooking Light magazine. I get so many incredible ideas from them. Whether it’s an actual recipe or an idea on how to cut the fat in something I already make, it’s definitely my go to cooking magazine. Last year they had a recipe for linguini and clams. I love pasta and clams are one of the few seafood items that I eat so I immediately knew I had to try this recipe.

As I’ve mentioned before I despise peas, so I took them out and added in a few extra ingredients. The end result has been one of our favorite pasta dishes for the past year. The sauce is a combination of chicken broth, white wine, and tomatoes so it is fairly light and a nice contrast to the heavier linguini. The addition of fresh vegetables gives it added flavor. We’ve served it for company several times because it makes a ton and we’ve never had a guest who didn’t like it!

Linguine and Clams (adapted from Cooking Light)

1 pound linguine
1 T. olive oil
2 garlic cloves, minced
1 c. chicken broth
½ c. white wine
2 cans (6 ½ oz) chopped clams, in juice
½ t. red pepper
1 c. thinly sliced mushrooms
1 c. chopped tomatoes
½ c. parmesan cheese
1 T. butter
2 T. chopped basil

1. Bring a pot of water to boiling over high heat. Add the linguine and cook according to package directions.

2. Meanwhile, heat the oil in a pan over medium heat. Add the garlic and sauté for 1 minute. Drain the juice of one can of clams into the pan. Add broth, wine, and red pepper to the pan. Bring to a boil. Reduce heat and simmer 5 minutes.

3. Slowly stir in the tomatoes, clams, remaining clam juice, and mushrooms. Cook for 4 minutes. Add the butter and a splash of wine. Cook for 3 additional minutes.

4. Add pasta and toss. Sprinkle with parmesan cheese and basil.

5. Serve warm.

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  1. Oh, I love Cooking Light too (and I hate peas)! When it comes in the mail, I have to open it and look for recipes right away. I love that it’s not about low cal faux foods, but using *real* ingredients in smart ways.

    I’m a new follower from Let’s Get Social Sunday. If you want to stop by my blog, it’s at :)

  2. i’m also a fan of cooking light mag. they have such great ideas. this recipe looks fabulous…i love how you have reduced the butter to almost nothing! thank you for sharing with tuesday night supper club.

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