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Linguine in Clam Sauce

 Linguine in Clam Sauce
I make this quite often for family celebrations. It sure is a favorite. The zucchini adds such a nice touch to this traditional dish.—Ken Vouk, Willowick, Ohio
4-6 ServingsPrep: 20 min. Cook: 15 min.


  • 1 package (1 pound) linguine
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil
  • 1 medium zucchini, diced
  • 1 garlic clove, minced
  • 3 cans (6-1/2 ounces each) chopped clams
  • 1/2 pound sliced fresh mushrooms
  • 2 teaspoons chicken bouillon granules
  • 1 teaspoon minced fresh basil
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese


  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet, saute onion in oil until tender. Add zucchini; cook for 2
  • minutes or until crisp-tender. Stir in garlic; cook 1 minute longer.
  • Drain clams, reserving 1/2 cup juice. Add the clams, mushrooms,
  • bouillon, basil, pepper and reserved juice to the skillet. Bring to
  • a boil. Reduce heat; simmer, uncovered, for 5 minutes or until
  • vegetables are tender. Drain linguine; top with clam mixture.
  • Sprinkle with cheese. Yield: 4-6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Linguine in Clam Sauce (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.