Linguine with Clam Sauce



I always love a great seafood dish!  Being from the East Coast it was never hard to find a good seafood joint!  Summers were spent at the beach and trying out all of the different local seafood dives!  It’s not a surprise that loving fish (of any kind) is pretty much in my blood! So imagine what it’s like for me to now be living in the Midwest……where there is no ocean and its pretty much impossible to find any kind of fresh seafood….other than up in Michigan….which is a few hours from me.  It’s horrible.  Buuuuuut I did find a place that sells some pretty stellar seafood (obviously its not like the seafood you could get if you’re right on the ocean, but it’s the best around here.)  Surprisingly, it’s Costco!  They have some pretty good selections of fish and on this particular day they had a great price on little neck clams!

Growing up in an Italian household we ate fish a lot!  And one of my favorite things was pasta and seafood!  So, this was a favorite!  This is such a light dish!  Unlike a lot of traditional pasta dishes this doesn’t give you that “I AM SO FULL!” feeling. And it’s packed with clams!  Normally, when you make linguine with clam sauce you just have chopped up clams in the sauce, but I love, love, LOVE clams!  So I changed it around a little bit and added some whole clams, to sit a top of the pasta!  I just steamed them in the same pan that I made my sauce in, which gives the sauce a lot more flavor!

This is a super easy thing to make!  And it’s perfect for summer!  Light and very satisfying!

Hope you all ENJOY!!!!!




3-5 lbs of fresh little neck clams

5 tbsp butter

4 cloves of garlic, minced

2 6.5 oz can of chopped clams in clam juice

2 cups of white wine (I used resiling because I like the sweetness it gives)

1 lb of linguine

1/2 cup grated parmesan cheese

chopped parsley for garnish



Heat 3 tbsp butter in large skillet and add the minced garlic and sauté for 2-3 minutes.

Slowly add the wine and let simmer for 10 minutes on medium heat.

While pan is heating, wash and clean the whole clams and once the wine has heated for 10 minutes start adding the clams. (I put about 10 in at time.) Then cover and let them steam for 5-10 minutes.  Check on them frequently, remove clams as they open.  **Some clams may not open, that’s ok, they are no good, just discard them.**

Once all the clams have opened, add remaining butter to the pan and add in chopped clams and clam juice from one of the cans.  Simmer on medium low heat until pasta is ready.

Cook pasta according to package.

Once the pasta is cooked toss with clam sauce in pan and top with parmesan, some steamed clams and parsley.