Thursday, January 7, 2010

Linguine with Clams

This week I made a simple linguine and clams dish that Mr. Maison and Young Maison raved about (Ballerina Maison ate it too, but she picked the clams out of hers...ha!).

I served it out of this huge Paula Deen Peony Patch bowl I bought at Tuesday Morning a few months back. Now that the holidays are over, I'm ready for a bit of spring, even if it is just in dishes.

To make this saute minced garlic and red pepper flakes in olive oil, being careful not to burn the garlic. Next add a cup of white wine to the pan and add clams and cover. Cook until the clams open up, discarding any that didn't open. Meanwhile, cook your linguine. When the pasta and clams are finished, mix together and add more olive oil and toss. If it's a bit too dry, you can add some of the cooking water from the pasta. Garnish with flat leaf parsley. easy and so good!
Stop by and visit Michael at Designs By Gollum to see what she has cooked up for us this week.


  1. Lovely dish! And I mean what's inside as well as the dish itself!
    (Funny about picking out the clams!)

  2. Yum...this is a favorite of ours! I need to make some, soon.

  3. I love your pasta and your bowl. I was looking at clams the other day at Publix but chickened out because I didn't have a recipe. And here it is! It looks delicious.

  4. Your recipe sounds just about perfect to me. Simple and delicious. Like pasta Aglio E Olio with the addition of Clams. Pretty pasta bowl.

  5. This sounds like a wonderful recipe to me. I must also say your pasta bowl has me a bit envious. We love clams and this recipe will be a hit here. Have a fabulous Foodie Friday.

  6. I love clams, this is a must try.


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