Linguine with Mushrooms and Clam Sauce!!! Who doesn’t love seafood pasta?! And be sure to serve this with some toasted, grilled or crusty bread! So good! I hope you try this recipe soon!
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!
Linguine with Mushrooms and Clam Sauce
Ingredients
- 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
Instructions
- 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!
Notes
Star Fashion Addict says
October 3, 2012 at 1:54 pmBeautiful looking pasta, thanks so much for sharing, look forward to trying.
hipfoodiemom says
October 3, 2012 at 1:54 pmThank you so much!
Linda @ My Foodgasm Journal says
October 3, 2012 at 4:20 pmI’m also a carb addict and I can eat bread + noodles every day, lol. This recipe is a swoon, especially since I always prefer white sauce over red sauce on pasta. And clams? Oh my my, this really puts a smile on my face all day long.
hipfoodiemom says
October 3, 2012 at 4:46 pmLinda, you must try this recipe then! It’s super simple and sooooo good! It took a lot of self control for me not to eat 2 plates full! 🙂
REMCooks.com says
October 4, 2012 at 1:44 pmLove the flavor combinations.
hipfoodiemom says
October 4, 2012 at 2:21 pmThank you, Richard! 🙂 Hey, you inspired me to cook up some red quinoa! Recipe will be posted on Sunday!
Ashley - Baker by Nature says
October 4, 2012 at 5:33 pmI LOVE pasta! That linguine looks incredible… bookmarked!
hipfoodiemom says
October 6, 2012 at 6:37 amHi Ashley, thank you so much!
Sandra's Easy Cooking says
October 6, 2012 at 4:29 amOh I would never give up those carbs either..I would rather run everyday than give it up!:))
You pasta look amazing and recipe is so delicious! I Want some right now!
hipfoodiemom says
October 6, 2012 at 6:38 amThank you, Sandra! You’ve got to try this one. . it’s really delicious! 🙂
The Wimpy Vegetarian says
October 7, 2012 at 12:46 amI’m a pasta girl too. Totally. And linguini with white clam sauce is hands down my favorite. I’ve never tried it with mushrooms though – what a great idea. I’m trying your version next time I make it 🙂
hipfoodiemom says
October 7, 2012 at 1:29 amThank you! I added mushrooms because we love them so much! Please let me know how you like it! 🙂
Heather McCann says
October 7, 2012 at 3:06 amWow this looks fantastic!! I’m SO hungry now!
hipfoodiemom says
October 7, 2012 at 3:27 amThank you, Heather! 🙂
girl in a food frenzy says
October 8, 2012 at 6:13 amDefinite carb lover and carboholic here too. Tinned clams are the best, or some reason they can be tricky to find sometimes but I love them with a little cream and wine tossed through beautiful pasta like this. Love that this works for families and grown-ups special treats too…
Nicole Parlette says
July 25, 2018 at 4:21 pmC I just Googled can you add mushrooms to progressives white clam sauce and found your recipe great minds think alike!!! I totally could eat this every night of my life I grew up on Progresso white clam sauce and it’s just absolutely delicious with the mushrooms added
Glogirl says
March 20, 2019 at 4:35 pmAm I missing something? Your list of ingredients says “2 15 ounce white clam sauce” but no canned clams, but in the directions it indicates that you add clams and clams sauce. I’m assuming that was an oversight for the clams to be missing in the list. Correct?