Cooking is my life now.

Cheat sheet for linguini with clam sauce.


3-4 cans chopped clams. I like the chopped as opposed to diced. In the new normal, try fresh clams which my daughter found and said were easy to steam and quite delicious.

I usually use 4 cans because I like a heap of clams.

1 bottle clam juice well shaken not stirred.

1 medium shallot.  I prefer shallots to garlic.

Inexpensive white wine, something The Housewives would select.

Parmigiano-Reggiano only. Using any other Parmesan cheese is like buying fake Chanel on Canal Street in NYC and saying it is real!


Ground pepper

Optional-fresh basil


Sauté sliced shallots or garlic in a sauce pan with 2 tablespoons EVOO.

Brown and if you want toss in sliced fresh basil   Wash basil leaves, roll, cut.

Once shallots or garlic are golden add clam juice and reserve clams from can, but NOT clams. Pour in 1/4 cup white wine and bring mixture to boil. Simmer for 5 minutes.

Add clams and grate in Parmigiano-Reggiano. Adds depth of flavor.

Heat on low flame for 20 minutes.

I make 1-2 days in advance as I find the mixture gets thicker and more flavorful.

Reheat and toss with any shape pasta. If gluten is an issue pour over steamed broccoli or cauliflower rice.

Top with Parmesan cheese and fresh ground pepper.

Makes 4 generous servings.





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