My Father in law whom is a tremendous Italian cook, makes this when we visit Florida. However he shucks cherry stone clams one by one and reserves the juice and then cleans out the sand 4 times using cheese cloth, and then chops the clams. It takes about 4 hours. His recipe is at about 110%. I was craving his Linguine with clam sauce and thought "could there be a version which uses canned clams?" and I came across this one. Of course we called him up and requested his input. He said to not use the juice from the canned clams, as it can taste tinny for the final product. He suggested to use the clams but drain the juice and rinse, and buy pure clam juice in a bottle (I had no idea there was such a thing) so we did. We also used 7 large cloves of garlic instead of two. I agree with My Savior John, you need more garlic. So we used two cans of clams rinsed and drained and two 1 cup bottles of pure clam juice and 7 garlic cloves, the rest was by the book. This turned out 85% next to my father in laws. It was absolutely delicious. My father in laws recipe is so fresh, you just can't beat that, but hey living in the prairies, using canned-this was soooo good. There was nothing left. So until we see PaPa F again, this will be in our Italian Sunday Meal rotation. It only took 30 min. for the entire meal to prepare and cook. incredible!!!!

I am a first-time cook. My wife was blown away couldn't believe I made it. Thank you!!!!!

My Italian family has been making this recipe for years. Only additions I would make is mince some onion and sauté with the garlic and top with a dusting of Italian break crumbs with the Parmesan cheese when it’s ready to serve. Some nice bread, some white wine... ciao!

I just made this and I was blown away with how good it tastes and how easy it is to make. I'll be making this very often!

This looks amazing! I would however reserve my pasta water because it’s super starchy and will emulsify the sauce and make it super silky and creamy. I would also add the parsley more towards the end and use fresh basil instead of dried. I would also use quite a bit more garlic because I love it so much. Garlic is all about personal taste though. Overall it sounds like a great recipe and I’ll probably be making it soon.

Thank you for your question. This recipe calls for 1/2 teaspoon of salt. We would recommend tasting the sauce first to see how much salt it needs, and then seasoning to taste. Enjoy!

One clove of garlic, 2 if you love garlic? I put a whole bulb of garlic in it. 2 cloves would be hard to taste. Also, 1/2 butter and 1/2 olive oil is much better tasting. If you cook up baby bella (mushrooms) on the side, then deglaze the pan with the white wine and combine all the ingredients, it is wonderful. I like the mushrooms cooked well done to add texture. AWESOME! A dollop of sour cream at the end makes this dish to die for. I really need to start making cooking videos.

Never made this but will definitely try it, looks delicious and easy to make for surprise visitors and something to cook fast, love it!!

Just made and oohhhh so good. Garlic: I used 5 cloves and 2 tbsp. minced garlic. Once the pasta is in, it mellows out. 1 clove? I sweat that when I dream lol......Nice and easy recipe. Real clam sure but you need the base which minced clams can provide w/o sacrificing tradition. Just remember for all that pasta, I used 4 cans of 6 oz. and the fluid was enough (White sauce) No wine needed for me, But can give you the extra broth if needed. Again nice job explaining it. When I first started I thought is was not to my liking until I simmered the broth and other ingredients for that 10 min mark. World of diff. Thanks againMPT;Buffalo, NY

Wow ! thank you that's what i m going to make tonight....yummmm...

I’d never had this recipe before but I’ll give it a try when I’m live alone or when I’m allowed to cook in my grandparents’ house.

Hi Dominika, thanks for your question. You can substitute the white wine with white grape juice or vegetable stock. Enjoy :)

For starters, double up on the garlic & clam juice (makes it more flavorful when reduced), & if you have to use canned clams, BABY clams are the best choice!

Thank you for your question, Виктор. You would cook the sauce for about 10 minutes. Enjoy!

Thank u sooo much! I have a bottle of clam juice! Will rinse and follow to the T!

pasta with white clam sauce delicious i make it alot

Yum. I know what I am having for dinner tomorrow.

Linguini with white clam sauce is my favorite pasta. So I had to try this version out. I made this for my family (minus the white wine cause I didn't have any) and it was delicious :)

Pretty good. For more traditional: Add the finely chopped parsley stems to oil with garlic, save the leaves for the end. Under cook the pasta by a minute, add pasta to sauce, finish cooking pasta with sauce and add a little pasta water, to thicken up the sauce. No dried basil, No salt (clams have enough), No Parmesan.

So simple to make

I do this in two pans since I learned it in a restaurant. One saute pan with the water and pasta and the other I build the sauce. Once it reduces down as the pasta cooks start folding in the clam sauce and as it thickens add more. Taste it, salt it, plate it. Comes out about the same but you can have more control over how wet the noodles get.

Awesome

Leave my butter alone Allrecipes,or I'll hit ya right in the BREADBASKET!😋

This looks really delicious! :D

This is how we do it but we use fresh clams and drain the clam juice after removing the clams from the pot with a coffee grinds filter to remove sand etc...One of my favorite dishes topped with good Parmesan and a touch of hot red pepper flakes!

Oh god yum!!!:-D Why do I watch these videos when I am hungry?!:-P Will certainly be trying this out!:-)

Thank you for clarifying. You want to add a few teaspoons of salt. Enough, to have the water taste salty as the sea. This will ensure that the pasta is fully seasoned. Enjoy!

EASY DOES IT !

merci

Tonights dinner..thank you

We'd recommend Pinot Griggio or Sauvignon Blanc.

Using Fresh parsley elevates this dish beyond what you could get at Olive Garden. I also recommend using bottled clam juice -- the stuff in the tin can taste a bit metallic.

this like how my mom would make it, but you gata add some chopped green onions, this is one the rare sauces that does taste better the next day

That's the way I make it but I add diced Roma Tomato's and fresh chopped Basil. Sometimes I add steamed clams with the sauce if it's available.

why do you use pre cooked clams? are the clams difficult to find in your country?

Save pasta water in case it’s needed which it probably will. The starchy water will make the sauce even better.

WELCOME BACK NARRATOR!! HIHI :D

Is there anything light about 3lbs pasta, I love it though

let me just watch all the preparations for prolonged minutes

Being from an Italian family, we use more than one clove of garlic to make clam sauce..But this is delicious, I make this dish the same way...But we never put grated cheese on any kind of fish dish.. Never cheese on clams with linguine either! But I'm old school Italian, it's just the way we do it.

Where are the cooking times?

Haha arrested but happy and contented. Yummy

What kind of white wine do you use?

Never Grated Cheese on White Clam Sauce. Never!

Looks good. I would add anchovies early and not use cheese with seafood. It overtakes the flavor. Also, have to let the noddles sit with the sauce for a while to let the flavors marry.

My boss sells this for 19.99 Lmao, damn.

If you don't use butter, why bother eating anything?

Oh boy.

Or you can buy a can of Progresso clam sauce for 2 bucks....and save yourself 20 on these ingredients! Tastes just as good!

Is there a way to use fresh clams? I really rather have fresh clams than canned

😋

Haha that pouring the salt into the boiling pot is a force!

I thought my razor was dull till I saw this video.

Here in my garage eating my pasta linguini

should have added some of that pasta water and your sauce would have actually become cohesive

I like the simplicity but i prefer less salt.

Can I make it without using wine?

Lots more garlic. Lots

wine???

No butter? No No No. My Italian boss used to say no cheese on seafood, but Like its taste.

baby clams in can the best.....

can I add scallops on it?

It's kinda funny,! But what do the vegetarians add to get the same flavour?

Nix the dried basil. IMHO ☮️

I get a kick out of the advice given during the video from random people that no one's heard of....."Gorzhorg says to add extra salt if you like it salty".

What about putting in real clams? When i order at the restaurant they have the open clams in there and its steaming hot.

I love clam sauce .

slow motion errthang

No Basil!!!

One (1) Clover??? Pikers

And i add way more garlic lol

IDK 😬

dice up some sardines in the pasta wow now your talking delicous

I'd esco mend to put a whole garlic clove to the oil then take it out one the flavour is there to avoid bit into your mouth( in restaurants they do that) and is Pinot Grigio get you facts right b4 posting videos!!!!

Two cloves of garlic? Are you kidding? I use at least 25 to 45 cloves of garlic for my clam sauce. I like to season my garlic with a little bit of food. Two cloves just isn't enough to properly season this remarkable dish. Don't hold back on the garlic!!!

Two cloves of garlic? Are you kidding? I use 50 cloves when making my sauce and add far more white wine. This recipe is far too anemic for my taste.

Add some salt ? Better to be more specific.

That's a lot of Parsley! Really?

canned clams? done with this vid

Lol mi dispiace

Healthier with salt? No..Pasta al Dente from the get go.

I am a subscriber of allrecipes but at the same time i am italian. Im telling you, if you were to put parmesan cheese on a pasta with fish you would get arrested!!

Terrible.... No cheese on pasta with clams sauce.

I had to speed up the video. The slow motion was killing me.

Some salt???!!!!! Damn

This needs red onion and more garlic

Used salt twice. Not good not enough wine. Didn't let sauce reduce to bring out flavor and you didn't tighten up the sauce parsley is ok but basil would have been better and u didn't use a parm.. You created a bland dish. The clam sauce would not stick to the pasta the sauce would have drained to the bottom of the bowl or plate..

I love white clam sauce it reminds me of panty pudding .

Il parmigiano sulle vongole??? Ti taglierei le mani

Making fun of me cause I'm Irish?! I WILL FIND YOU

Joey Diaz

i tihnk a dash of double cream wouldve elevated the dish even more

If you don't use fresh clams, you shouldn't bother. Use the fresh clams, already, what's it gonna kill you to go to the fish market???

theres no cheese on seafood.....

"Let's start by cooking the pasta. Fill a large pot with water ... add a FUCKTON of salt...."

so you threw the pasta in right away...spent about 5 mins prepping the sauce and then said "cook for ten minutes"....so that's at least 15 minutes....the pasta would be done and mush by the time the sauce was finished.

5X that amount of garlic needed.

That was SOME salt

Cheese and seafood is a no no in Italian cuisine

I like this recipe until they added cheese.