Let’s start with the pesto type sauce.

Throw about 20 basil leaves, 5 cloves of fresh garlic, salt, pepper, and the juice of half a lemon into a food processor.

Warning: There is going to be a good amount of garlic going on in this dish, so this pasta is not the best “first date, getting to know you” pasta dinner. It’s more of a “in a committed relationship, I’ll kiss you no matter how bad your garlic breath is” kind of dinner.

You’ve been warned…

Drizzle in some olive oil while everything blends into a nice sauce.

Perfect. Just make sure to taste it to see if has enough salt and lemon.

Don’t worry, it will definitely have enough garlic.

Bring a big pot of salted water to a boil and cook up some linguine. Keep it close because those clams will cook up fast!

Heat some olive oil in a pan and over medium heat saute 5 cloves of minced garlic.

Please don’t walk away from your garlic, this step should only take about 30 seconds & nothing is worse than the taste of burnt garlic.

Nothing.

Throw the fresh clams into your the hot pan and saute them for a minute.

Now add a squeeze of red chili pepper…

Have you ever tried this stuff? Ummmm, it rocks. Fresh herbs that stay good in your fridge for three months?!? Sign me up! I am also a fan of the basil one.

If you’re using jared flakes a few pinches will do.

Throw in a handfull of fresh chopped parsly…

a cup of white wine…

p.s. please don’t use crappy white wine. You know what will happen if you use gross white wine? Your sauce will taste like… well… gross white wine.

half a cup of chicken stock, and season this all with a bit of salt and pepper.

Simmer this gorgeous pan uncovered until…

your clams open up. So pretty!

This should take about 7-10 minutes depending on the size of your clams. The smaller the clams the shorter the time.

Remember that linguine you made a few minutes ago? Go ahead and add that to your pan and toss it around until all of your pasta is covered with that ridiculously delicious broth.

Add a touch more fresh chopped parsly for kicks, but don’t plate this pasta just yet!

We have some cheese toast to make and I promise it will only take a minute.

Slice up some french bread, drizzle it with some olive oil, and season it with a touch of fresh pepper & salt.

Pop it under the broiler for a few minutes to toast up.

Bread under a broiler is another good thing to not walk away from.  You can go from toast to charcoal in minutes.

After it has toasted for a bit, top it with some of cheese.

Yes I used pre shredded cheese here.

Please don’t judge me…

Pop it back under the broiler for a few minutes and viola!

Cheesy, toasty, goodness in no time.

Drizzle the basil, garlic sauce over your clams and sprinkle a handfull of parmesan cheese on top of the whole thing. Don’t forget that cheese bread & maybe a pack of gum for later to help cut though that lovely garlic breath.

Enjoy!!

5 Responses to Linguine with Fresh Clams

  1. gaven vanni says:

    that was good bred

  2. Mom says:

    Hi honey ~ your Dad had this same dish
    at a restaurant on the river. I had to steal
    a taste, it was yummy. It sounds like you
    had a wonderful time,…
    please take me next time!
    XO Mom

  3. Jennifer says:

    Sounds like a wonderful weekend and a wonderful dish.
    We were sorry to miss you guys at J&T’s. I heard the Easter Egg Hunt was really awesome, my kids would have loved that and I would have loved seeing you.
    Love,
    Jen

  4. Melissa says:

    Thank you! Yes, we had a great time & it would be so fun to go with you mom!
    We missed your family as well Jennifer!

  5. I love linguine with clam sauce and yours looks AMAZING! I haven’t made it in a while. Thanks for the inspiration!

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