How to Make Delicious, Easy Clam Linguine

I love clam linguine, and this recipe is perfect: briny, wine-y, salty, tangy, and garlicky–with the fresh flavor of parsley tying it all together. It’s an ideal dinner choice; not only is it quick and easy to make and elegant enough for company, it’s cheap (under $10), and the majority of the ingredients are pantry staples.

My recipe is a hybrid of Julia Della Croce’s Linguine With White Clam Sauce from her amazing The Pasta Book (which calls for fresh clams in the shell) and my own college version (which calls for the convenience of canned clams). You can whip it up in the time it takes to bring a pot of water to boil and cook a pound of pasta!

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