Pasta with Clam Sauce

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 30 mins

Add a small can of clams and some pantry staples to cooked linguine for a fresh taste of Italy.


8 ounces linguine, cooked until al dente
2 tablespoons olive oil
3 -- shallots, chopped
2 -- garlic cloves, chopped
1/2 cup dry white wine
-- Finely grated rind and juice of 1 lemon
1 dash red pepper flakes
1 -- (7-ounce) can clams
1 tablespoon butter
1/2 cup chopped fresh flat-leaf parsley
1/2 cup (2-ounces) finely grated Parmigiano Reggiano cheese


  1. Bring a large pot of water to a boil for the pasta.
  2. Heat olive oil in a skillet over medium heat. Add shallots and garlic; saute 10 minutes. Add wine, lemon rind and juice, pepper flakes, clams and liquid from can; cook 10 minutes.
  3. Cook pasta according to package instructions. Drain and add to clam mixture. Add butter and parsley; stir to coat. Cook about 5 minutes. Serve with Parmigiano Reggiano cheese.



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