Linguine with Clams

When I was younger my neighbor and close family friend used to make linguine with clams. It was such a treat because we never had it at home (my sister is allergic to shellfish).
When I came across a recipe for it on Live Love Pasta I knew I had to try to make my own. I was even more excited when I realized the recipe originally came from one of The Pioneer Woman‘s cookbooks. I just love Ree so much!
I’m happy to say the recipe was a success! The pictures however are kind of boring – there just isn’t much color in this dish and I am not a photographer. Still, it is worth making!
Linguine with Clams
Author: Emily Goodman
  • 2 10 ounce cans of clams, drained
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 3/4 cup white wine (any kind you like)
  • 2-3 tablespoons heavy cream
  • juice of 1 lemon
  • salt and pepper to taste
  • 1 pound of whole wheat linguine
  • Freshly grated parmesan cheese
  1. Bring a large pot of water to a boil and cook the linguine according to the package directions.
  2. While the pasta is cookingm elt 1 tablespoon of butter with the 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the garlic and clams, cook for about 3 minutes.
  3. Pour in the wine and stir, deglazing the bottom of your pan. Let cook for 3-4 minutes, until the wine has started to reduce. Lower the heat and add the juice of 1 lemon and the remaining butter. Cook for a few more minutes, stirring occasionally.
  4. Add heavy cream, parsley, salt and pepper. Cook just until heated through.
  5. Draing the pasta reserving 1 cup of the cooking water and add to the pan. Toss to coat.
  6. Add the pasta water as needed to thin out the sauce.
  7. Top with freshly grated Parmesan cheese.



So easy and so flavorful!! I wouldn’t expect much else from a recipe that came from Ree 🙂

2 thoughts on “Linguine with Clams

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