Linguine with Clam Sauce

October 20, 2017


For 4 people

  • 1 cup frozen clams, defrosted

  • 1/3 cup of good olive oil  

  • 1/2 cup white wine

  • 1/3 cup chopped parsley

  • 2 cloves of garlic chopped fine

  • 1/2 lb. of linguine

  • 1 cup chopped tomatoes






Heat oil in a skillet over medium-high heat until shimmering.  Add clams.  Reduce heat to medium and cook for about 2 minutes.  Add the wine and cook for about 5 minutes at medium-high heat. Add the chopped tomatoes and cook for 5-10 minutes more. Add parsley and garlic. Stir well.

Meanwhile, bring 4 quarts of water and 2T salt to boil in large pot.  Add linguine and cook until al dente.  On individual plates: linguine and clam sauce on top.




Parmesan is not usually served with this dish.

You may use canned clams. They are softer but they do not have any taste.

You may substitute shrimp for clams.


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