Tuesday, April 6, 2010

Linguine with Clam Sauce

Sometimes the lazy bugs just creep all over me.  Over the Easter long weekend, we did not do our scheduled spring clean up, we did not fix our desperate looking plants in the front yard, we did not go for long walks with Yogi. I did not even have to cook.  My MIL  made a wonderful Easter dinner, as usual. And we had turkey leftover for a few meals. Finally getting tired of the leftover, we had to cook something, but no one wanted to go for grocery shopping. We took a look at what we had in the pantry, we found canned clams.  Great!  N likes clams sauce pasta,  he even likes to cook it himself. So,  this time N was the master chef and I was the sous chef.

 The recipe is loosely based on the one in The Best Recipe.  But after we made it so many times, we modified the ingredients to what we had on hand and we made it our own way. The original recipe is using fresh clams, which we sometimes use, and of course it makes a difference in taste.  But the grocery store in our neighborhood does not have fresh clams. So, we do use canned clams quite often.  I like that this is a light recipe with no cream or butter, but there is enough yummy taste with the use of the clam juice.

Recipe:  Linguine with Clam Sauce
Serves 4

1       can clams, with juice
1       can clams nectar
1/2    cup dry white wine
         pinch of cayenne or red pepper flakes
1/4    cup extra-virgin olive oil
3       medium garlic cloves, minced
2       plum tomatoes, seeded and minced
1       lb linguine, or spaghetti
1/2    cup freash pasley, chopped


  1.  Boil 4 quarts water in a large pot. Add 1 Tbsp salt to the water.
  2. In a 10 to 12" skillet, bring the juice from the canned clams, the clams nectar and the white wine, a pinch of cayenne to a boil over high heat.  Reduce heat to medium and let it simmer, until the juice is reduced to about 1 1/2 cup, about 10 to 15 mins. Remove the juice from the pan, set it aside.
  3. Heat oil and garlic over medium low heat until garlic is fragrant, about 2 to 3 mins. Add tomatoes, increase heat to high and saute until tomatoes soften, about 2 mins.  Add the canned claims, and the clam juice back to the pan.  Cook until the liquid is reduced but there is sufficient for the pasta.  
  4. Add pasta to boiling water.  Cook until the pasta is al dente or softened to the degree that you like, around 7 to 9 mins.  Drain pasta.  Add the clams and the liquid to the pasta. Stir in parsley and adjust seasoning with salt and pepper.  Sprinkle parmesan cheese (optional) on top when served.


  1. beautifully presented. :-)

  2. Thank you. Wonderful pictures on your blog too!

  3. This is a wonderful meal! Easy to prepare yet healthy. My friend is looking for an easy to prepare pasta recipe. I am going to give this to her. I bet she'll be very happy! Thank you for sharing this!

  4. Exactly, easy and healthy. Hope you and your friend will like it.


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