Search this blog


Friday, June 12, 2009

Linguine al Vongole (White clam sauce)

I couldn't wait a whole week to post another recipe... sorry!
I started making this when i realized how easy it is, and it's what I ordered when I ate at an Italian restaurant anyway, so why not make it at home! Of course, I always add things and change things around to make it mine.

Serves 4-6
2 6.5 oz cans chopped clams in juice
3 cloves minced garlic
1 handful of baby shrimp (not pictured)
1/4 cup olive oil
1/2 cup pasta water
fresh ground pepper
grated parmesan cheese

The longest part of this recipe is cooking the linguine. So put that on first and do the rest while its cooking.

Cook garlic in oil until tender.
Add shrimp, basil, parsley, and some pepper
open the cans of clams and separate the juice
add the juice and let simmer 5 minutes
Add clams and heat thoroughly.
Pour in the 1/2 cup of pasta water for creaminess
I have a habit of putting heavy whipping cream into everything just to make it creamier, so go ahead and pour a little in, too.

Serve over hot linguine with parmesan and fresh ground pepper

Print Friendly and PDF


  1. I bought the ingredients to cook this sometime this week!

  2. This was so good!! Definately going into my mix. Easy, Yummie, and great leftovers. I added Sun dried tomatoes and peas for veges and colors. Steff also suggested spinach. YuMO!

  3. There are no clams in france =(