Linguine & Clams

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“Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.” ~Sophia Bush

This is one of those recipes that I can’t make very often because no matter what else is in the fridge, if it’s competing with leftover linguini and clams, it doesn’t have a chance. This is a lovely meal to prepare for your family, and a surprisingly easy dish to serve to company. We also like to serve it as a side dish when Jeff makes his famous Chicken Marsala.


Linguini & Clams

1/2 cup unsalted butter

1/3 cup extra virgin olive oil

2 cloves fresh garlic, minced

3 (7 oz) cans chopped clams, reserve juice

1/2 cup dry white wine

1/2 cup finely chopped parsley

1/2 lb linguini

freshly grated Parmesan cheese

4 Roma tomatoes, chopped into bite size chunks

1 (3.5 oz) jar capers

2 lemons cut into wedges

Heat butter and oil in a skillet until melted. Add garlic and cook on low until the garlic is golden brown. Pour reserved clam juice into a liquid measuring cup, it should measure around 1 and 1/2 cups. Add white wine to make the liquid equal 2 cups ( a little more is okay.) Stir the mixture into the butter and oil and simmer, uncovered for 10 minutes. Add the clams, parsley, salt and freshly ground pepper. Heat through. Cook linguini in a large pot of boiling water, according to package directions. Divide the cooked pasta between 4 individual pasta bowls and pour the sauce over. Top with a generous amount of parmesan, chopped tomatoes, and capers…and give everyone a wedge of lemon to squeeze over the top of their linguini. Serve with a dry white wine…sauvignon blanc is my favorite with fish.


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  4 comments for “Linguine & Clams

  1. Sandy
    April 14, 2010 at 11:13 am

    Hi Melissa,
    This can go well with your dish…I had this in the Rochester Post Bulletin last year and in all the Country Register papers throughout the United States and Canada….See what you think. You may have had salads like this before as well….

    Tuscan Salad Fresh From The Garden!
    This Tuscan salad is simple, refreshing and a wonderful way to use up day-old bread. Use coarse textured, good quality bread like Italian, French or Sourdough bread.
    This salad is a favorite for high summer when tomatoes are juicy and ripe. You can make this a one-dish meal with the addition of fresh cubed mozzarella cheese, roasted red or green peppers and canned de-boned or cold grilled salmon (break into bite size pieces).
    ½ Pound country bread cut into ¾ inch thick slices
    ¼ Cup plus 2 tablespoons olive oil (extra virgin is nice)
    3 Large beefsteak tomatoes cut into ¾ inch cubes (about 4 cups)
    1 Cucumber, peeled and cut into ¾ inch cubes (about 2 cups)
    ¼ Cup chopped loosely packed fresh basil, torn into bite-size pieces
    2 Tablespoons chopped fresh parsley
    1 Tablespoon chopped fresh oregano
    1/3 Cup chopped red onion or scallion
    2 Garlic Cloves, minced or pressed
    1 Tablespoon red-wine vinegar
    Salt and freshly ground black pepper to taste
    Heat grill to medium. Brush the bread slices on both sides with 2 tablespoons oil. Grill until lightly charred on both sides, 3 to 4 minutes. Let cool slightly, and then cut into large cubes.
    In a large bowl combine all the ingredients except the bread cubes and marinate at room temperature for 30 minutes. The vinegar adds a brilliant ruby color and enhances the basil flavor.
    At serving time, toss on the bread cubes and the remaining ¼ cup oil, and season with salt and pepper and garnish with a colorful edible flower blossom. Add other ingredients to make this your one-dish meal.
    Cooks Note: You can also serve this grilled bread alongside a dish of Serves 4 or more.
    Your friend Sandy Erdman…..

  2. April 14, 2010 at 12:11 pm

    Thanks Sandy!
    Yes, it’s a traditional Italian salad called “Panzanella.” I will definitely try your version! Thanks so much for sharing 🙂

  3. Kimber Dunn
    April 15, 2010 at 8:30 pm

    Both recipes sound delicious!! Thanks for sharing!

  4. Melissa
    April 22, 2011 at 7:41 pm

    Kimber, I think you’ll enjoy this one!

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