Linguine With Clams

For some reason, I think pasta is a sexy food.  Especially pasta in long strands.  Maybe it’s because I’m a carbaholic.  Maybe I have “Lady and the Tramp” syndrome.  You know, that scene at the Italian restaurant, where the two share a romantic plate of spaghetti? Yeah, Disney got it right that time.

I’ve made this dish a few times recently, whenever I see live clams available at the seafood counter.  It makes the perfect romantic dinner – not too heavy, and it comes together easily so you won’t be stuck in the kitchen all evening. 😉

original recipe

Linguine With Clams

Yield: 2 servings

Linguine With Clams


8 oz. dried linguine
2 Tbs butter
3 garlic cloves, minced
½ c dry white wine
1 ½ lbs small clams (or 2 1/2 lbs medium clams)
Olive oil for drizzling
¼ tsp dried red pepper flakes
Fresh chopped parsley
Grated Parmesan cheese


  1. Cook linguine in a pot of water until al dente (about 8-9 minutes). Drain and set aside.
  2. Heat butter in a large saute pan over medium heat. Add the garlic and saute until fragrant, about 1 minute.
  3. Add the wine and clams to the pan. Cover and let steam until clams have opened up, about 10 minutes.
  4. Add pasta to the pan. Drizzle with olive oil and the red pepper flakes. Gently toss the pasta while it heats up, about 4 minutes.
  5. Remove from heat and sprinkle with parsley and Parmesan cheese before serving.

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Sweet Comments:

  1. Hey Koko, I included your linguine in my Valentine’s Day Recipe Roundup!

  2. Oh man Jon would love this–I’m not a big fan of clams, but he is. I agree–pasta is totally a sexy food! 🙂


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