Recipes > Clams > Linguini & Clams

Venetian Linguini &
Clam Sauce
(Pasta con le Vongole)

Yield: 2-3 servings
Prep Time: 15 minutes
Cook Time: 10 minutes


1 pack PanaPesca Hardshell Clams

1/2 lb spaghetti cooked to package instructions and chilled (reserve 1/4 cup of the pasta water)

1 tbsp olive oil

2 tbsp chopped garlic

1/4 cup white wine

1/4 cup pasta water

Ground black pepper to taste

2 tbsp fresh oregano


Heat the olive oil in a sauce pan or pan that can be covered over medium heat.

Add the garlic and sauté for about 30 seconds, DO NOT allow garlic to brown.

After 30 seconds, or if the garlic begins to brown before 30 seconds, add the wine and the pasta water. This will stop the garlic from burning.

Continue to heat the contents up to a boil, then add the clams to the liquid, being careful not to add any pieces of shells that might be in the package.

Cover and cook at a simmer for 2-3 minutes.

All of the clams should be open at this point. If not, remove from the liquid and pry open.

Add the pasta and a little black pepper to taste into the steamed clams and liquid and heat until hot, about 1 minute.

Divide into bowls and serve with a piece of baguette and the fresh oregano garnished on top.

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