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This recipe uses canned clams because they are just easier
to use than trying to find fresh clams at a market. My mother
made this recipe frequently growing up, and it is one of my
father's favorite recipes she makes. I hope it becomes a favorite
in your household as well. It is very easy and can be made in
less than 30 minutes!
View my blog
post here and feel free to comment!
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Serves: 6-8 |
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Ingredients |
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Italian Name |
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1 pound of linguini pasta |
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pasta |
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1 or 2 cans of chopped clams
with the juice |
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vongole |
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2 garlic cloves chopped or
minced |
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aglio |
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3 Tablespoons extra virgin olive oil |
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olio di oliva |
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salt |
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sale |
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1 1/2 teaspoons dried parsley
- or 2 Tablespoons fresh parsley (optional) |
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prezzemolo |
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red pepper flakes (optional) |
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fiocchi di pepe rosso |
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Romano or Parmesan Cheese |
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romano formaggio |
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Instructions |
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| 1. |
Bring
a large pot of water to a boil, and add in your linguini. |
| 2. |
Stir
to prevent clumping. |
| 3. |
Meanwhile
as water is coming to a boil, in a large sauce pan heat the
olive oil over low/medium heat. |
| 4. |
Add in
the garlic and red pepper flakes (if you are using the pepper
flakes) and simmer for 3 minutes - do not let it burn! |
| 5. |
Add in
the clams and their juices. Stir. |
| 6. |
Add a
dash of salt and simmer for 15 to 20 minutes. |
| 7. |
Add in
the parsley (if desired) the last 5 to 8 minutes. |
| 8. |
Drain
the pasta (reserving some to add to sauce if pasta is too
dry) when ready, and mix together with the sauce. |
| 9. |
Top with grated cheese
and enjoy! |
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TIP #1:
You can serve the red pepper flakes seperately because this
will change the flavor. Therefore, I suggest having it on
the table unless you know you want to cook with it. |
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TIP #2:
If you do not have parsley, do not worry about it. This is
a recipe which will still taste good. |
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Tip #3: Serve
with salad, fresh bread and even antipasto. |
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