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Linguine in Clam Sauce

Total Time

Prep: 20 min. Cook: 15 min.


4-6 servings

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


  • 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


  1. 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.
  2. 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.

Nutrition Facts

1 cup: 377 calories, 7g fat (1g saturated fat), 16mg cholesterol, 674mg sodium, 64g carbohydrate (5g sugars, 4g fiber), 18g protein.

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