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Linguini with Clam SAUCE



2-3 dozen clams

extra virgin olive oil

3-4 cloves garlic

white wine


crushed red pepper

1 lb linguine

fresh chopped parsley

salt and pepper to taste

grated parmigiano or pecorino romano cheese



Coat large saute pan with olive oil.  Add garlic and cook until fragrant.  Add clams, wine, parsley, and water, if needed.  Cover and cook until clams open.


While clams are cooking, cook pasta until "al dente."


Once clams open, remove clam meat from shells - return clam meat to pan and discard the shells.  Add salt and pepper to taste.  Add pasta to clam sauce, toss to combine.  Serve with grated cheese and crusty Italian bread.

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