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How to cook a fantastic Linguine with Fresh Clams

The Fantastic Linguine with Fresh Clams. This is actually Charlie’s way to cook a fusion of seafood and pasta. It’s light, simple and I love it! 


  • 1 lb linguine
  • 24 little neck clams
  • 4 tbs sliced shallots
  • 4 tbs extra virgin olive oil
  • ½ cup dry white wine
  • 2 tbs butter – unsalted
  • 4-5 garlic cloves – sliced
  • 1 tbs butcher pepper
  • ½ tbs red pepper flakes
  • 2 tsp oregano
  • 4 tbs chopped parsley             
  • salt – to taste


  1. In a heavy saucepan, heat olive oil with butter until the butter melts. Add the garlic and stir just until the garlic starts to color.
  2. Add, salt, pepper, red pepper flakes, oregano and sliced shallots.  Stir until well combined and the shallots are soft.
  3. Add the white wine and stir in.
  4. Add the clams to the pot and gently boil for 6-8 minutes.  Discard any clams that did not open. 
  5. Stir in the chopped parsley. Remove clams with a slotted spoon and place in a bowl, covered.
  6. Cook pasta in 4 quarts of salted boiling water. Stir and cook just until al dente.
  7. Drain pasta and ladle into the saucepan with the clam sauce and heat for about 2 minutes.  Then portion pasta and place the clams on top of the pasta. 
  8. Garnish with additional chopped parsley, if desired.

Buon Mangiata!

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