Linguini with White Clam sauce

This super easy recipe is delicious and comforting. You and your guests will have a super yummy meal. Serve with white wine preferably Chardonnay or Pinot Grigio

Ingredients
Garlic
Parsley
Olive oil
Black pepper
Linguine Pasta
White Clam Sauce “Cento “ or Progresso”

[raniayacoub]

Thanks for sharing! Great description on recipe!😊😊

[gracealsterberg]

This was a very quick way to make linguini with clam sauce! Any time I have the desire and want to make quickly this is the way to go. Thanks.

[AAE-cgil]

Where did you get that wonderful pasta spoon?

[RobertBlaize]

ADD MORE MORE CLAMS! SEE CENTO CANNED WHOLE BABY CLAMS!

[queenzummo]

I’ve always use the canned clam sauces, but I always add an extra can of chopped clams

[mj]

Looks very good in spite of the small pan you used to simmer the clam sauce. A flat pan would allow the sauce to thicken more and develop a mature consistency. Consider that.

[Simplicity]

Love the dog crying in the background.. I think I would be crying too..

[minnbeef]

The Cento clams are fine for a cheap meal but nothing beats fresh clams.

[mj]

Two things: Never break the pasta or put oil in the pasta water. Great cooks like Lidia Bastianich will tell you that very thing.

[beverlymack]

I enjoyed this video but your angle is dizzying 😅

[rogeryoung]

What a mess. Don’t put olive oil in the water-it will prevent the pasta from absorbing the sauce. Don’t break the pasta. This is nothing more than heating a couple of cans of clams with juice, adding garlic and parsley, and pouring it on pasta. It’s too watery. If you boil off some of the clam juice to concentrate flavour, don’t add clams until later so they don’t get rubbery. Put the pasta in the sauce and finish cooking it, so the flavours absorb and it thickens. The is the laziest recipe ever.