Mangia: Linguini with Clams

Ciao from Italia! So sorry I haven’t been posting for such a long time. I have been so busy getting adjusted to life in Italy and enjoying every aspect of their culture. I promise I will be posting some dishes I will make using produce native to here but for now, this will be about a dish I made just before coming here. One of my favorite dishes is seafood with pasta. It is always not too heavy and still satisfying. Here it goes!


  • 8-12 fresh littelneck clams
  • 3 tbsp. evoo
  • 1/2 white onion, diced
  • 2 cloves of garlic, sliced
  • 3/4 c dry white wine
  • 2 medium roma tomatoes, diced
  • small fist of fresh parsley chopped

First off, scrub the outside of your clams with a brush under cold water to rid of any grit. Make sure your clams have been chilled properly and if you tap them, they should close. This ensures that they are fresh and not dead.

Clams Pasta with a White Wine Sauce

In a large pot, boil water and salt well. Then cook your linguine until al dente. Drain and set aside.

Over medium/low heat, sautee olive oil and onion until transluscent color, 4-5 minutes. Then add your garlic and watch to make sure it does not burn. Next add the tomato and then the wine. Bring to a boil for a slight moment, then reduce to low and simmer.

Clams Pasta with a White Wine Sauce

Next, add your clams and cover the pan. Let them steam without lifting the cover for about 5-6 minutes. When you uncover it, the clams should all be open. If any are still closed, discard them. Add the chopped parsley and the pasta, toss to coat. Be sure to not rinse your pasta under water after cooking because this will get rid of their natural starch which will slightly  thicken your sauce. Season with salt and pepper to taste.

Clams Pasta with a White Wine Sauce

Serve in bowls and garnish with more chopped parsley. Bon appetit!

Screen shot 2013-12-29 at 9.54.53 PM

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