This recipe for Linguine with Clam Sauce was originally published in September, 2013. The photos were updated in November, 2017.
It’s funny where recipe ideas come from. This particular dinner was inspired by my obstetrician! About a month ago, we were chatting about ways that I could incorporate additional iron into my diet. Without even realizing it, I had been anemic throughout my entire pregnancy, despite the prenatal vitamins and the iron supplements that I had been taking. None of the doctors or nurses mentioned this to me until the seventh month, at which point it seemed almost too late to do anything about it…
So during this friendly little discussion with my doctor, I learned that clams are an excellent source of iron. Who knew?
I have always liked clams (typically of the fried variety), but they don’t exactly make it onto my weekly grocery list. Until now! This dinner turned out to be a winner with the entire family – it’s fast, it requires only a few ingredients, and it’s tasty!
This pasta dish is a great way to introduce children to shellfish, too. The chopped clams are very small and almost undetectable amidst the buttery garlic sauce. Top it with some Parmesan cheese and everyone will love it!
My husband liked this dinner just as much as the kids and I did. However, he was really doing a happy dance at the thought of eating even more ribeye steaks in an effort to up the iron intake around here!
Linguine with Clam Sauce
Linguine with Clam Sauce
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- 3 teaspoons minced garlic
- ¼ cup finely diced onion
- 2 6.5 ounce cans chopped clams, drained, juice reserved
- ¼ cup dry white wine
- 1 teaspoon Worcestershire sauce
- 2 Tablespoons finely chopped parsley plus additional for garnish
- Salt to taste
- Grated Parmesan cheese
- ½ pound of linguine
- Cook linguine just until al dente, according to package directions. Drain.
- Meanwhile, heat olive oil and butter in large skillet over medium heat. Saute garlic and onions until softened – about 2 minutes.
- Add ¾ cup reserved clam juice, wine, and Worcestershire sauce. Bring to a simmer, then lower heat and cook on low for about 10 minutes.
- Add cooked linguine, clams, and parsley to the skillet. Add salt, to taste. Simmer for about 5 more minutes, until sauce is mostly absorbed.
- Serve with Parmesan on top.
- Recipe slightly adapted from Disneyfamily.com.
Feeding a larger family? Just double the ingredients (using a full 1-lb. box of pasta)!
Recipe slightly adapted from DisneyFamily.com.
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