Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, October 21, 2011

Linguine with White Clam Sauce

Inspired by Bon Appétit “Tastes of the World” cookbook

Well, I finally cooked up something I have been wanting to try my hand at, and I have to say, the recipe was easy and the result was sublime.   If you like clams, fresh noodles, and a light wine sauce, this dish is for you.   You can use packaged noodles, or make them from scratch.   If you have time for the scratch recipe, I will show you how.   Anyway, give this recipe a go and let me know your thoughts…..

1 pound linguine, packaged or freshly cooked, see recipe: Fresh Egg Noodles 
2 Tablespoons olive oil
½ cup chopped fresh parsley (preferably Italian)
8 garlic cloves, pressed
4 six ounce cans chopped clams, drained, juices reserved   
2/3  cup heavy cream
1/3  cup dry white wine
½ teaspoon garlic salt
¼ teaspoon ground white pepper
Salt and Pepper to taste
Grated Parmesan cheese to taste


Heat olive oil in a large cooking pan over medium-high heat.  Add chopped parsley and pressed garlic and sauté until garlic just begins to color, about 45 seconds.

Then, add the white wine and scrape the pan.  Next, add the reserved clam juices, heavy cream, garlic salt and white pepper.   Simmer until mixture is reduced to a thin sauce consistency, about 10 minutes. 

Now, add the chopped clams to the sauce and simmer for 5 more minutes.

Then, add the cooked linguine to the pot and toss until the sauce coats pasta thickly, about 5 minutes.

Season to taste with salt and pepper.   Serve with Parmesan if desired.

Link for the cookbooks:  
The Complete Book of Pasta and Noodles
Bon Appetit Tastes of the World


  1. I'm going to have to try this.

  2. Great! Let me know how it works out for you. Kind Regards, Kerrie