Linguine with Clams

I’m so happy to be back in the kitchen. September and October took the stuffing out of me a little bit. As I slowly make my way back, I am finding that I am reaching for my catalogue of “Desperation Dinner” recipes. Here is one that I got from a gal at church. You can have it ready in the time it takes to boil a pound of pasta. If you want to serve guests, throw in a pound of steamed littleneck clams. It will take a little longer but the results are a show stopper! -E

Linguine with Clams

5 cloves garlic, chopped
1/2 cup olive oil
1/2 cup white wine
1 t. dried Italian herbs
1/2 cup chopped fresh flat-leaf Italian parsley
2 (6.5 oz) cans chopped clams, juice reserved
1 pound linguine or fettuccine, cooked al dente
fresh Parmesan cheese


  1. In a 3 quart sauté pan, gently heat the chopped garlic in the olive oil. Take care not to brown the garlic.
  2. Drain the juice from the clams. If needed. add enough water to make 1 cup total liquid. Set clams aside.
  3. Add the wine, dried herbs, and clam juice to saucepan. Cover. Simmer 5 minutes. Add clams and heat through.
  4. Pour the clam sauce over your cooked pasta. Toss in chopped parsley and serve with freshly grated parmesan.

Yield: Makes enough to dress 1 pound cooked linguine.
If you want to take this dish up a notch, throw in a pound of soaked and scrubbed littleneck clams. Tip: Soak the clams for 20 minutes in a bowl of water with a bit of flour or corneal added. Drain off water and notice all the grit you’ve collected in the waste water! Scrub the clams as you rinse. Then add to pan at step #3.
You’ll love the leftovers!

© 2020, Blue Willow Kitchen

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