Linguine With Clam Sauce

After Ken and my recent trip to the lovely Villa Radicata in Italy and running our competition to win a holiday in Italy we certainly have a taste of Italy going on in our home office.

This seafood linguine looks like the perfect quick and healthy meal for busy home workers - gotta rush to post this so I can get into the kitchen and try it ...

This seafood linguine looks like the perfect quick and healthy meal for busy home workers


  • 6 dozen littleneck clams, scrubbed under cold running water
  • Extra virgin olive oil
  • 6 garlic cloves, peeled, but kept whole and smashed
  • 1 cup white wine
  • ½ cup water
  • 1 large pinch crushed red pepper flakes
  • 1 lb linguine
  • 2 tbsps butter
  • 2 tbsps parsley, chopped
  • 1 cup grated parmesan
  • Kosher salt


In a large sauté pan add a few tablespoons of olive oil and the garlic cloves. Bring the pan to a
medium heat and cook until the garlic becomes golden. Add the 6 dozen clams to the pan with
the wine, ½ cup of water and a good size pinch of the red pepper flakes.

Cover the pan and bring it to a boil over medium heat until the clams open, about 10 minutes.

While the clams are cooking, bring a large pot of water to a boil over medium heat. Add a good
pinch of salt.

Drop the linguine into the salted boiling water and cook until the pasta is al dente,
maybe a minute or so less than the package directs. Before you drain the cooked pasta, reserve 1 cup of the water it cooked in and put aside.

When the clams are cooked, remove them from the pan with a slotted spoon but continue
to cook the remaining cooking liquid for an extra 1–2 minutes to reduce.

Let the clams cool a bit, and then remove 4 dozen from their shells, reserving the clams but discarding the shells.

Keep the remaining 2 dozen clams in their shells and cover with foil to keep warm. Pour the
cooking liquid through a muslin cloth into a measuring cup.

Put the strained clam cooking liquid back into a clean large sauté pan and then add the butter
and cooked clams that have been removed from their shells.

Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce for a few minutes until the sauce clings to the pasta.

If the sauce seems a bit dry, add a few tablespoons of the reserved pasta cooking water. When done, turn off the heat and toss in the grated parmesan, then finish with a drizzle of olive oil. Toss to combine.

Divide the pasta into serving dishes and garnish with the clams that are still in their shells and
a little more shaved parmesan.

Sisters, Kelly Moss and Michael Aviles, bring a slice of New England home-cooking to British shores while raising money for a fantastic cause. Written by sisters Kelly and Michael, who grew up on the beaches of Cape Cod  - see more delish recipes in their Cape Cod Cookbook.

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