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Linguine and Clam Sauce

Featuring: Any BroilKing Range


2 lbs little neck clams (fresh)

2 cans of Snow's chopped clams

An inexpensive bottle of dry white wine


Olive Oil

Italian Parsley

Shallots or Vidalia Onions

Fresh Garlic

Crushed Red Pepper

Linguine or a thick pasta of choice like spaghetti #8


Small dice the onion: ¼ cup

Mince the Italian Parsley

Thinly slice garlic about 4-5 cloves

Rinse fresh clams and set aside

Drain one can of Snows Minced clams , keep one can with packing juice

Uncork your dry White Wine, pour a small glass to “check” quality of your selection


  1. On your favorite Broilking range take a large skillet and pour in a ¼ cup of Extra Virgin Olive Oil, place in chopped garlic bring up the heat slowly . Do not fry the garlic the purpose of this is to extract the garlics flavor. If you notice that the garlic is frying, turn down the heat. This should take about 7-9 minutes.

  2. Next add the small diced onion and saute , on medium to high heat . Add in the crushed red pepper , this you can adjust for your liking, but you do want to have a bit of spice to contrast the garlic. Saute until the onion is soft.

  3. Next add in about ½ cup of white wine , bring up to a nice simmer. Once you bring it up to a aggressive simmer add you fresh clams, and cover to cook the fresh clams. Once all the clams have opened , this will depend on the size of the clam, remove them from the sauce to a bowl and place a cling wrap over the bowl to trap in any moisture and heat.

  4. Now add the cans of Snows minced clams, one without the packing juice and one with. Add in a few good pinches of the parsley. Drop your pasta into boiling water , if using dry pasta a perfect al dente is usually about 10-11 mins., fresh pasta will be 3-4 mins. Keep the sauce skillet on medium heat to evaporate some of the liquid , but do not reduce to much.

  5. After pasta has completed cooking, take a pair of tongs and lift pasta out of the water and place in the skillet. Fold in the sauce with pasta and add your whole fresh cooked clams on high heat for about a minute.

  6. Grab your platting option, I prefer a nice wide bowl. Using some tongs portion and serve and spoon some of the sauce over the top. Place a few of the fresh clams around the edge of the bowl, garnish with a healthy pinch of parsley and a fresh grated parmesan cheese.

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