Clam Sauce and Pasta

This is one of my favorite comfort foods.  Nothing is quite as satisfying as briny clams, with its broth enveloping a bed of pasta.  Top it with fresh Parmesan cheese and Italian parsley… mangia, mangia!



  1. Scrub clean your fresh clams.  Keep in cold water until ready to cook.  Do not use clams that have already opened.
  2. Chop fresh Italian parsley and set aside.
  3. Chop several cloves of fresh garlic and an onion or shallot.
  4. In one pot, get salted, hot water going for your pasta.  Linguine is the common option, but I like to use spaghetti so the pasta is not as thick.
  5. In a second large pot, saute the garlic and onions in EVOO and add some red pepper flakes and salt.  Don’t over cook this.  Add a bottle of white wine (Pinot Grigio is a good choice) on top.
  6. When the wine is at a low boil, drop in your clams and place a lid on the pot.  This is probably a good time to add your pasta to your other pot.
  7. You will know the clams are done when they open.  Do not eat any clams that don’t open.
  8. Marry the cooked pasta into the clam broth pot.  Use a little pasta water is you want to thin out the broth.
  9. Take it off the heat and then drop a bunch of Parmesan cheese and your chopped parsley on top.

Serve with a hunk of bread and a glass of white wine!



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