- Seafood pasta
A delicious and elegant meal. Serve with crusty bread, green salad a good bottle of wine!
21 people made this
- 30g (1 oz) dried porcini mushrooms
- 4 tablespoons olive oil
- 10 cloves garlic, minced
- 1 teaspoon dried crushed chillies
- 36 fresh clams, cleaned
- 450ml (16 fl oz) dry white wine
- 4 tomatoes, diced
- 450ml (16 fl oz) clam juice or fish stock
- handful chopped fresh parsley
- 1 (500g) pack linguine pasta
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Pat dry, and coarsely chop.
- Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic and chillies. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
- Mix tomatoes, clam juice or fish stock, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
- Return clams to the stock mixture and cook until heated through. Toss with the cooked linguine just before serving.
Clam juice is available bottled in specialty shops. If you can't find clam juice, simply use fish stock.
Reviews & ratingsAverage global rating:(23)
Reviews in English (18)
This was fantastic! I used fresh-in-the-shell littlenecks and also added fresh "chowder clams" during the garlic step. Excellent taste and presentation! Family loved it - even the one who isn't wild about clams!-27 Jan 2003
I did love this dish. My only complaint was the rehydrated mushrooms I purchased were a mixed variety and were very chewy. I may skip them altogether or try this recipe with fresh mushrooms. I thought it was fantastic and I served it over Trader Joe's Garlic and Chive Linguine. I'm also tempted to try this with canned clams to decrease the cost. In terms of fresh clams, you want to make sure to buy clams that are tightly closed. Take them home and immediately take them out of their bag (or they'll suffocate). To clean them, scrub them with a brush, and place them in a large bowl of cold fresh water. Let them sit there for at least 30 mins to filter out the sand. Gently take them out and rinse them, and they are ready to use. It's crazy to see how much sand ends up in the bottom of the cleaning bowl! Update: I made it again, but used fresh portabella mushrooms and they were excellent. It did turn the broth base a little brown, but was MUCH better than dehydrated mushrooms!-09 Feb 2009
by Mary Harrison Martinson
Yum! We both loved it. The result is actually like a rich (but not heavy) garlicky clam soup, so I dished out the pasta in big, deep pasta bowls (plates are impossible) and poured the clam concoction over the pasta in each bowl. It was elegant but fun to eat the clams out of the shell and twirl the pasta with a fork and spoon between sips of savory broth. This is a keeper!-13 Mar 2002
Linguine with Clams & Mushrooms
Get ready to clam up over this Italian staple. Also known as clams and mushrooms, you'll use your noodles time and time again to serve up what's sure to become a family favorite.
Linguine with Clams & Mushrooms
Linguine with Clams & Mushrooms
- 1 ounce(s) dried porcini mushrooms
- 1/4 cup(s) olive oil
- 10 cloves garlic, minced
- 1 teaspoon(s) dried red pepper flakes
- 36 fresh clams, cleaned
- 16 floz dry white wine
- 4 tomatoes, cubed
- 24 ounce(s) jars clam juice
- 24 tablespoon(s) chopped fresh parsley
- 16 ounce(s) pkg. linguine pasta
Soak mushrooms 20 to 30 minutes in cold water to re-hydrate. Dry, and coarsely chop. Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed. Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente drain. Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
Prep Time 20 Min Cook Time 30 Min Ready In 1 Hr 20 Min
Linguine with Mushrooms and Clam Sauce
I’m a pasta girl. I love pasta. I would never ever ever be able to give up carbs. Ever. Bread, pasta, rice. . I need it all. Everything in moderation friends.
Tonight, I wanted to mix it up a little. No marinara sauce today. And I’m reading Jenna Weber’s book White Jacket Required and this is her favorite dish. If the thought of using canned clams makes you cringe, you can try Giada’s recipe but remember, we’re keeping things simple here at Hip Foodie Mom during the week, trying to not whip out thirty ingredients and keeping the cooking time under 30 minutes so you can actually get dinner on the table for your family at a decent hour.
And don’t let the canned clams fool you. This dish is freakin’ delicious. Give this one a try and let me know what you think. I hope you enjoy!
I’ve made this recipe with fresh little neck clams and canned ones. You can make the pasta recipe either way! There are so many linguine with clam sauce recipes online. I have added butter and white wine to make the sauce as well. Try this one, change it up. . and try other recipes too! That’s the beauty of cooking!
Irresistibly Easy Linguine with Clams
Linguine with clams is a fast weeknight meal that you may even be able to sneak past the seafood haters in your family. You&rsquoll love how easy these are with canned clams&ndashno shells to sort or clean! You&rsquoll be in linguine love.
Pasta by itself never fills you up. An hour after a bowl of spaghetti and you&rsquore rummaging for the chips.
Carbs alone won&rsquot hold you over, but when you blend your favorite pasta (this would work with any linguine from whole wheat to chickpea) with the protein-packed power of clams you have a fast, filling dinner.
We&rsquore using canned clams here because they are already cooked and it&rsquos basically just a matter of rewarming them in a simple brothy sauce.
A lot of people worry that clams are overly fishy tasting or firm and rubbery like shrimp. They are neither of those things.
For a long time my kids thought they were eating mushrooms&ndashclams sort of have the same texture as a cooked mushroom if I had to try and label them.
Linguine with Mushrooms in a White Wine Butter Sauce
I do not hate tomato based sauces – marinara or arabiatta or bolognese. Same as I don’t hate a creamy white sauce like alfredo. I just always prefer a light non-sauce pasta sauce similar to this White Wine Butter sauce over tomato based sauce or creamy cheese sauce, any day.
A light and fresh sauce is a must if you are making fresh pasta and not the dried boxed ones. I have made fresh pasta, the from scratch kinds, at home only a couple of times. I have been debating between getting a hand cranked pasta machine and a Kitchen Aid pasta attachment. Till I decide on one, I indulge myself and my family to fresh made pasta from our local grocery store PCC or from Whole Foods.
If you haven’t yet tried cooking with fresh pasta, you should definitely try it once. It will seriously be difficult to go back to the box ones after this. But you still need those in your pantry, stored and ready to go when you suddenly decide to make pasta. Also, the fresh ones are not available in all the different types you need. I have only usually seen linguine, fettuccine or spaghetti or filled ones like ravioli or tortellini.
Fresh pasta also takes way less time to cook than the dried ones. So keep that in mind when you buy and cook with fresh pasta, otherwise you will end up with an overcooked mass that is all clumped up together and not the beautiful al dente pasta.
The shallots in the pasta give this a much needed oomph along with some sweetness and the mushrooms give some texture and substance to it with their umami. The white wine butter sauce just lightly coats the pasta in such a way that you wont even know it is there, but it definitely keeps the pasta from drying up.
Do give it a try and let me know in the comments below how you like it.
If you are in the mood for more pasta recipes, here are some of our favorites:
Linguine with Mushrooms in a White Wine Butter Sauce – The Recipe
- 5 oz fresh linguine
- 3 tbsp butter
- 1 tbsp olive oil
- 3 shallots, sliced
- 4 cloves garlic, minced
- 12-15 shiitake mushrooms, about 2 cups when chopped
- ½ cup dry white wine
- 1 tsp crushed red pepper flakes
- fresh crushed black pepper, to taste
- salt, to taste
- ¼ cup grated Asiago cheese
Cook the linguine in salted water as per instructions on the packaging. Drain and keep aside.
Heat he butter and olive oil in a pan and add the shallots and garlic to it. Once the shallots start to soften, add the mushrooms to it. Let the mushrooms soften.
Now add the white wine, red pepper flakes, crushed black pepper and salt. Add the drained pasta to this immediately and toss well. Remove from heat.
If there's one thing we know for certain, it's that our readers have very good taste. The proof is right here: These 30 pasta recipes, which are your all-time favorites, are as delicious as they come. From two versions of ooey-gooey macaroni and cheese to pasta tossed with classic sauces like tomato and alfredo, these simple, classic recipes are the ones you've visited and prepared time and time again. There's no denying that pasta is everyone's favorite comfort food.
When you're ready to whip up a crowd-pleasing pasta, start with Grandma's Bolognese, pictured here. In this recipe, a combination of ground beef and ground pork bring so much flavor and tenderness to a traditional Bolognese sauce. The beef is sautéed until browned and crisp and then cooks down with an entire can of whole tomatoes (we recommend San Marzanos), marsala wine for a hint of sweetness, and dried porcini mushrooms for even more meatiness. Use this as a meat sauce for lasagna or toss with pappardelle for a swirly, twirly dish.
You'll also find one-pot pasta recipes, which are perfect for those times when you're looking for a dinner recipe that will have minimal clean-up and maximum flavor. One of our most popular recipes of all time is a pasta recipe that cooks the noodles in one skillet with cherry tomatoes, garlic, basil, and grated Parmesan cheese. The noodles release their starches into the water, which helps to thicken the sauce and provide some body. Plus, the tomatoes burst with their juices, which release even more vibrant flavor into the dish.
Along the way, try our recipes for pasta salads, classic Italian-American dishes (think fettuccine alfredo and linguine with clams), as well as some truly Italian recipes like carbonara.
For more than 30 years, our readers have come to us for the best recipes, and we're so excited to re-introduce the very best pasta dishes from the archives based on what you love.
An all time favorite, I have made this at least ten times. This is a good case for some home-made bucatini.
This is a very good "base" to expand upon. Like most other reviewers, I did not follow the recipe to the letter. I used pan seared sea scallops instead of crab meat. I don't care for crab mixed in anything. I didn't have clam juice, so I used a blend of vegetable and chicken broths. I was a bit shy with the red bell pepper. Don't be. The flavor is so fresh. Increased the amount of the crushed red pepper. Seasoned the finished product with salt and pepper. Hubby and I enjoyed this very much.
I followed the recipe (except cutting in half for 2 people, and substituting orechiette for the linguine as I feel seafood gets lost in long noodles). I found the crabmeat to be overwhelmed by the crushed red pepper and the cheese. Next time I would omit the above and the cooking water. I might add some lemon juice. It was an attractive dish.
This was a delicious weeknight dinner. Easy to make and not a lot of clean up. The only change I made was to use the liquid from the crab instead of clam juice. I hate clam juice.
This was wonderful. I made it for Christmas eve dinner and it was a hit! I followed some advice of previous reviews and added just a touch of cream, more garlic, a can of clams and more red pepper. It was pretty and oh-so- good!
Very easy and quick. Followed the recipe pretty closely, just added a little more garlic. Fresh tasting, good!
This was delicious. I made it according to the recipe but used clams in clam sauce for the clam juice, an extra 2 cloves of garlic, shrimp, and a lb. of fresh crabmeat. Next time I will add mushrooms. I appreciated that it did not overpower the taste of the fresh crab, but complemented it.
I was pleasantly surprised by this recipe. Found the recipe by paring down the search based on what I had on hand: crab, parm, parsley, pine nuts. That said, I didn't have clam juice and substituted fresh chicken stock (actually ladled it out of the pot while making stock!) It was far tastier than I had anticipated it would be.
This was a good dish, but based on other reviews here I did modify the recipe. I let the red pepper cook down more like 5 minutes rather than 2, and added shitake mushrooms along with the garlic and red pepper. I doubled the red pepper and added 1/2 cup of heavy cream, mixed and left on low while the pasta was cooking. I added minced clams along with the crab and used romano cheese instead of parmesan. It was delicious. Flavorful, robust. I used a pinot grigio for the sauce and served the same bottle with the meal. Excellent!
Excellent pasta dish. The flavors were nicely balanced. I added two more cloves of garlic and subbed 1/2 of the clam juice with chicken stock.
Maybe a little bland but good. Oh, I did substitute canned salmon for the crab cuz I had it on hand. Obviously, a bit of a different taste than crab. I also always use more crushed red pepper than called for like double.
Really average, easy to make is the best thing about this.
I thought this recipe was bland. It needs something more, maybe sundried tomatoes. I think I'll make a bisque next time I have lump crab meat on hand.
I loved this! I used lump crab & didn't have any pine nuts, so left them out. I sauteed some sliced mushrooms with the red pepper & it all came out VERY flavorful.
I used chicken broth instead of clam juice. It just wasn't that exciting.
Oh, My, God! If you are looking for something different to do with crab, this is it. Absolutly delicious. The red bell pepper, (use a whole one) really cuts the heaviness of the crab, all of it combines into a delicious, comforting and very satisfying meal. Trust us. My husband and I would not lie about something like this. He had seconds! We will do this one again! We used fresh Dungeness Crab, absolutely acceptable. I used the juice off one can of minced clams, about 4 oz., was just fine. BON APPETTIT!
Maybe it was the clam juice, but the dish was far too "fishy" for my taste (and I'm a fan of seafood!). Served it over rice, and my finicky companion liked it.
I made this with some leftover crab and what I love most, my husband liked least. It is very rich! I loved it.
I really liked this recipe. I made it when some friends came over and they loved it! Next time I'll add some more salt and even more crab (the more the merrier!)
I made this recipe as called for but used ground red pepper because I didn't have crushed. I halved the recipe and thought this was delicious. I used lump crab not jumbo which I prefer to use for crab cakes. Didn't have any problem with the pasta not absorbing the extra clam juice and pasta water. This was quick and easy, definitely a keeper!
The only change I made is substituting cashews for pine nuts (thanks to living out in the sticks). I found this recipe to be pretty good, although I suspected it would be far to liquidy if I followed it directly. Thus, I ommitted the held back pasta water and I reduced the peppers misture far longer than the recommended 2 minutes. It was good, although surprisingly mild. Next time I make it I will up the crushed red pepper. In its current configuration, we couldn't taste the heat.
I've made this dish countless times with canned lobster meat instead of crabmeat and it is wonderful. I also cut back on the garlic since I'm not a huge fan - it doesn't need more than one or two cloves. I definitely recommend serving it with parmesan cheese and it makes a very pretty dish for company.
I made this one night when my fridge was pretty close to empty. I used canned lump meat crab, added some saffron and went very light on the red peppers. It turned out great.
I went searching for a crab and pasta combination, this one is a keeper. I used chicken stock and added a splash of lemon juice, jumbo lump crab is a must.
This reminded me of a pasta I had in San Francisco--delicious, but it's a party dish and you've got to spring for fresh crab. (It worked great once with shrimp, too, but we've got shrimp coming out our ears.) I never know what to say when some say a dish is bland and others say the crab is overwhelmed by the spicy sauce. Maybe to each his own?
I am looking for a recipe with lobster. Do you have any? Thank you!
Hi Anne, thanks for your comment. Although I have eaten pasta with lobster many times here in Italy, I have not yet made it myself. It’s not so easy to find here in the North! I hope to do it one day soon and then I’ll publish the recipe.
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There are thousands of types of edible mushroom, some big, some small, some beautiful and some rather less so. From the humble button to rarer, more exotic fungi such as morels and porcini, mushrooms can be enjoyed raw, cooked or dried and bring a depth of flavour and plenty of umami to any dish.
Mushrooms sautéed with garlic and served over pasta make a satisfying supper and there’s little more soothing than a simple mushroom soup. No collection of mushroom recipes would be complete without a risotto but you’ll never have had one quite like Fabrizio Marino’s vegan mushroom risotto with miso.
With their earthy flavours, mushrooms are the very essence of woodland and make a great substitute for meat in vegetarian dishes. Instead of a steak sandwich, try this mushroom sandwich with pine nuts, raisins and capers as a satisfying snack. They also complement fish very well such as the land-meets-sea delights of Theresa Buongiorno’s Cuttlefish and mushroom tartare reveal.
How to make mushroom spaghetti
Here’s how to make this mushroom pasta:
The two key steps here are:
Butter added later – Hold back some of the butter until AFTER the mushrooms are golden – for extra buttery mushrooms with less butter!
Pasta cooking water – Use some of the pasta cooking water to toss with the spaghetti and mushrooms. The starch in the water will emulsify (thicken) with the butter in the mushrooms, creating a slick juicy transparent “sauce” that clings to the pasta strands. Classic Italian cooking technique used for all pastas.
If you do this key step of tossing the pasta with some of the pasta cooking water, people will think you’ve made a mushroom pasta sauce. That’s how juicy and “saucy” it seems!
I know I keep going on and on about how juicy and slick this pasta is! It’s because this is hard to capture in photos and I feel like people see pastas like this one without a large pot of sauce and assume it’s dry and boring. When in actual fact, this is about as far from that as it can be!
If you’d like to add some extra greens into your meal, try this with a classic (super quick) Rocket/Arugula Salad with Balsamic Dressing. Otherwise, a juicy tomato salad, fresh crunchy cucumber salad, or have a browse through my Vegetable Sides and pick something using vegetables you have!
PS If you want to indulge in a special Italian pasta meal, add a side of Garlic Bread or Cheesy Garlic Bread, and finish with Tiramisu. Sheer perfection!