Linguine White Clams

It’s always a good time for clams! Many think of clams as a summer dish- on the half shell, on the bbq, baked – but I don’t discriminate the time of year. I think you can enjoy them during any season with so many different preparations!

One of my all time favorites is linguine white clam and it’s taken me years to perfect it. I think this dish is light enough to make you full, but not want to vom after dinner, and heavy enough to be a cozy winter meal with a glass of wine.


  • 2 dozen littleneck clams, rinsed and scrubbed
  • 1 tbsp garlic, chopped
  • 1/2 shallot, chopped
  • 1/2 tsp red pepper flakes
  • 1 cup chicken stock
  • 1/2 cup dry white wine
  • 2 vine tomatoes
  • 2 cups spinach
  • 2 cups linguine or thin spaghetti

Kitchen Utensils:

  • Vegetable brush
  • Saute Pan


  • Soak your clams in cold, fresh water for 30 minutes. Clams take in water as part of their filtration. Soaking the clams first will allow them to push out any sand or grit.
  • After soaking, scrub with a vegetable brush to remove any additional sand or dirt.
  • Make your pasta ahead of time according to package instructions. Once done, toss with olive oil to keep from sticking.
  • In a saute pan, over medium heat, saute the garlic and shallots. Add a pinch of salt and pepper for seasoning.
  • When the shallots start to brown, add the clams and mix thoroughly to coat.
  • Add in the wine, chicken stock and red pepper flakes and mix.
  • Reduce the heat to low and cover the pan. After a few minutes, the clams will start to open!!
  • While waiting for your clams to open, quarter the tomatoes.
  • Add them to the pot when all the clams are opened. The steam inside will soften the tomatoes.
  • When the tomatoes start to soften (the skin will start to loosen and shrivel) add the spinach, a pinch of salt and pepper, and return the lid. The spinach will wilt into the sauce.

When the spinach has wilted, remove from the heat and serve hot over pasta. Don’t forget the bread to soak up all the juice!


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