Prep Time (minutes)
Cook Time (minutes)
1/4 cup olive oil
1 Tablespoon garlic, fresh and finely chopped
2 bottles clam juice (8 ounce)
1 Tablespoon parsley, chopped
1/2 cup flour
1 Tablespoon cold water
2 cans chopped clams with liquid (Bumble Bee or other)
2 cans clam sauce (Progresso)
1 handful Romano Cheese
1 or 1-1/2 pounds cooked linguini
– Salt and pepper to taste
optional: add fresh steamed clams
Thank you cousin John for sharing this amazing linguini & clam sauce recipe!
1 Put 1/4 cup olive oil, 1 tablespoon fresh garlic -finely chopped- in sauce pan. Then sauté on low heat. Do not burn the garlic (about 2 min.) Add 2 bottles Bumble Bee 8 oz clam juice (for more flavor), and 1 Tablespoon of chopped parsley.
2 Separately, make a slurry from 1/2 cup of flour and 1 Tablespoon of cold water. (Note: You won’t use it all in the recipe; this is just to thicken the sauce a bit. Bring the mixture in the saucepan to a boil, and slowly add a little bit of slurry at a time until you get the consistency of the sauce you like. Add salt and pepper to taste.
3 Last, add the 2 cans of chopped clams with liquid, 2 cans Progresso clam sauce, and bring to boil. (You made need to add more slurry if it’s too thin.) Then, take the pot off the heat. Stir and taste to see if it needs more salt & pepper. This be enough for 1 1/2 lbs of pasta. Put cooked pasta in a serving dish, and pour the clam sauce over it. Add a handful of Romano cheese and garnish with fresh parsley for out of this world linguini & clam sauce. (optional: add fresh steamed clams with shell)