LInguini And Clams

Hi Ya Pups!

It’s been lightly raining, it’s been grey and overcast and wet and the temps have fallen finally here in LarueLand!

SO, it’s a PERFECT time to get all Italian and garlicy and clammy!

Today its all about a simple, rich, filling and easy dish to make that will leave your family and guests drooling, happy, and ready to practice that Holiday Nap!

We’re Going Italian WIth Larue’s Linguini And White Clam Sauce and Larue’s Cheesy Garlic Bread!

Now I MAY have mentioned both items in the past but I don’t I posted the recipes.

But if they were, NOW is the time to bring them back BEFORE the Holidaze Hit Again because today’s items are fairly easy and fairly fast to put together to feed one, two, or 10!

So let’s get to the kitchen! . . .

Linguini With White Clam Sauce (serves two)


  • 1 lb dry linguini (or fresh if available)
  • 2lbs fresh clams in shells
  • 1 16 oz can ocean clams
  • 2 oz. sweet butter
  • Half Cup EVOO (4 oz. total)
  • 8 oz. heavy cream
  • 4 oz. dry white wine
  • 2 oz. fresh lemon juice
  • 1/2 oz. worcestershire
  • 1 oz. chopped anchovie fillets
  • 1/2 yellow onion fine dice
  • 2 fresh peeled garlic cloves fine dice
  • 1 tsp. dry basil or 1/4 cup chopped fresh basil
  • 4 oz. fresh grated parm/reg, romano, or Ital cheese of choice

To Assemble

  • In two quart pot of boiling water 4 oz. sea salt

    (water should taste like the ocean

  • 2 oz. olive oil
  • Drop in dry linguini and stir
  • Bring to boil, turn off heat and let stand 5 minutes
  • If al dente, drain and cool with cold water and drain again
  • Put to bowl to hold and toss with tablespoon EVOO to keep from sticking

In Two Quart Sauce Pot Over Medium Heat

  • Add 1 oz. sweet butter
  • Add 2 oz. EVOO
  • Add onion, garlic, chopped anchovies
  • Saute till onion is translucent
  • Drain juice from canned clams and add juice only to sauce pot
  • Add white wine, worcestershire, lemon juice and turn heat to high
  • Add whole clams and cover till clams open
  • Remove whole clams and reserve to side
  • Add heavy cream
  • Reduce by 1/3
  • Add remaining butter, canned clams, basil
  • Cook on high heat one minute
  • Add linguini for two
  • Add fresh grated cheese
  • Toss and add whole clams to heat
  • With tongs lift linguini to plate or bowl
  • Place whole clams around edge
  • Check sauce for thickness, reduce if needed
  • Pour sauce over pasta, garnish with fresh basil leaves
  • Serve!

*(optional red pepper flakes added to sauce early, or at end)
*(season with sea salt and fresh ground pepper as needed)

Be CAREFUL with sea salt, ONLY add at end before ladling sauce over pasta if needed. The clam juice from the canned clams is salty, so are anchovie fillets.

Do not over salt the dish!

Now all we need is come crusty sourdough or artisan garlic bread to sop up tht sauce! Here’s MY fav home made recipe for same!

Larue’s Cheesy Garlic Bread


  • 1 loaf sourdough bread or baguette sliced lengthwise in half
  • 1/2 lb sweet butter at room temp
  • 1/4 cup soft whipped heavy cream
  • 6 fine diced garlic cloves
  • 1/4 cup chopped fresh basil
  • 1/2 cup fresh grated parm/reg
  • salt and fresh black pepper to taste

To Assemble

  • In mixing bowl add heavy cream and whip with electric beater till softly firm
  • Add butter and all ingredients
  • Whip till fully incorporated
  • Cut two halves of bread every two inches, but not all the way thru
  • Smear bread with butter mixture, making sure to get down in between the cuts
  • Bake at 350F till golden brown
  • Top with fresh parm/reg cheese and brown once again
  • Serve with Linguini Dish

Make the Clam Sauce up the day before, reserve the opened whole clams under a damp cloth in the frig, cook the linguini the day before, and heat all to serve!

Well, that’s about it for today, two easy items that will fatten ya up, keep ya warm and happy and easy enough to feed two or a tribe of hungry relatives and friends!

Now get out in your kitchen and make something to eat!

Let's Eat!

[Linguine and clams (Photo: gwarcita via Flickr)]