Linguine Alle Vongole (Linguini with clams)

We try to make Friday nights special to celebrate the end of the work week.  Depending on our mood and schedule, this can be a simple taco night, dinner out, or a very good meal at home.  This Friday night, my husband came home with dozens of Manila clams from a Filipino seafood market.   Even though we had more than a dozen clams each, linguini with clams is much less expensive to make at home than at a restaurant.


Linguini or spaghetti (preferably Barilla or de cecco)

Manila clams


Extra virgin olive oil

Passata or pomi tomato sauce (optional)


Coarse sea salt


1 ) Soak the clams in cold water for 1 hour to get rid of sand.  Note: When selecting clams, look for ones that are firm and closed tightly.

2 ) Boil water for the pasta. Add in coarse sea salt.

3 ) Chop parsley.  We substituted with fresh basil because we were out of parsley. 

4 ) Saute calms in a pan with extra virgin olive oil.  Cover with a lid to steam it and wait for all the clams to pop open.  Discard any clams that do not open.

5 ) Put pasta in the boiling water.

6 ) Take most of the clams out of the shell and then return to the pan.  It’s easier to eat this way.

6 ) Once pasta is ready, drain in a colander and then mix pasta with the clams in the pan. Coat it with the clam juice and extra virgin olive oil.  Add it a chunk of butter and mix until it melts. You can add a dollop of passata or Pomi tomato sauce for color and taste.


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