Pasta with clams, aka Linguine alle Vongole
The featured image with this recipe shows a portion of the pasta being saved in a microwavable container for lunch tomorrow at work!
I’ve had this dish at DaVinci’s in Lewiston and it is absolutely delicious. It’s a meal that can be prepared very easily.
I use canned clams and chopped garlic that comes in jars so a lot of preparation is already done at the start. Canned clams are tiny baby clams and they are not sandy or gritty.
Ingredients:
6 oz linguine (about 3 oz per person)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 can baby clams (serves two)
1 tablespoon finely chopped Italian parsley leaves (or 1 tsp. dried chopped parsley)
Parmesan flakes
Salt to taste
Instructions:
Heat water and cook linguine per package.
While linguine is cooking, heat a deep skillet, add olive oil and butter. Lightly saute the garlic and add the clams, and the clam juice from the can. Stir. Drain and add the linguine into the skillet and add salt to taste. Add the parsley, stir to combine well. Dish out, sprinkle with Parmesan and serve immediately.
Download free printable recipe here.
Clams from a can is smart – last time I had pasta with clams at a restaurant, a clam shell must have broken, I had tiny pieces all through my dish. So disappointing. Enjoy!