How to make it

  • In a large pot with boiling salted water cook linguine until al dente.
  • Meanwhile, in a medium sized saucepan using medium heat cook butter and minced garlic until garlic is translucent. Add chopped clams, clam juice, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and slowly add the heavy cream. Let simmer slowly for 10 minutes
  • Toss pasta with the sauce. Toss in 1/2 c. of Parmigiano-Reggiano or a good Parmesan. Serve warm.

Reviews & Comments 3

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  • impssweetp 7 years ago
    One of my most favorite recipes. Love it.
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and said...
    I make something almost identical to this about once or so a month - and it is so easy and delivers in a big way. That heavy cream is the bomb here. I've used it and half 'n' half and both work, but that heavy cream makes it so decadent and over the top. This is the perfect meal to make on a busy weeknight (or any night) comforting and delicious. I would pull out some of my homemade crusty bread and serve with something wickedly intoxicating. And invite my neighbor over. Heh. Thanks Sas m'dear - high 5! ;-)~ vickie
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  • 22566 10 years ago
    Very nice sounding dish.
    Crusty bread,a glass full of the stomp of the grape.


    Kind Regards
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