Linguine with Clam Sauce


  • 2 (6.5 ounce) cans chopped clams with juice
  • 1 pound fresh mushrooms, sliced
  • 3 cloves chopped garlic
  • 1/2 cup butter
  • 1/4 cup grated Parmesan cheese
  • 1 (16 ounce) package linguine pasta
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
  2. Melt butter in large skillet over medium heat. Saute’ garlic and mushrooms until golden brown.
  3. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot.
  4. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Makes about 4 servings

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