This quick and flavorful garlic and clam linguine features tender baby clams in a white wine sauce with a hint of heat from hot pepper flakes. The combination of fresh garlic, white wine, and a touch of clam water creates a savory, light sauce that perfectly coats the pasta. Topped with fresh parsley, this dish is an easy yet elegant meal for seafood lovers. Perfect for a weeknight dinner or a special occasion!

Get my recipe: https://orsararecipes.net/linguine-with-canned-clams

20 Comments

  1. I'm from Rhode Island. I live in Tennessee now. I can't imagine making this dish with canned clams. How far off is the taste? Or how close? It looks great. I'm suspicious though.

  2. Why does he have to talk dirt to me?? Anything Italian is dirty! 😂😂❤️❤️❤️❤️❤️
    And anything with seafood!!!! OMG ❤️❤️❤️❤️❤️❤️

  3. Except for a couple of ingredients this is pretty much the same recipe that's on the can of Cento clams. Another observation, Cento clams are harvested in Indonesia and contains chemicals and preservatives. A better choice would be Bar Harbor canned clams which are harvested in Maine, USA and contain no chemicals or preservatives except for salt. Snow's canned clams are also harvested in the US but contains sodium tripoliphosphate and calcium disodium edta but if you don't mind the chemical pollutants Snow's is the cheaper of the two.

  4. Dear Pascuale, I taught my sons to make this pasta since it's really good with canned clams, and they make it for every new girl friend!

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