Cook / Seafood

Clams Linguine Primavera

This one goes out to our friends Keith and Channing, with whom we’ve shared many fond memories over this very dish.  Served in a communal bowl with lots of tongs and spoons and slurping and shelling – you can’t help but have a good time! IMG_4854

Clams Linguine Primavera

5-ish pounds clams (usually one of those net bag things full)
¼ onion, cut into strips
1 bell pepper, cut into strips
1 pound mushrooms, cut into halves or quarters
1 yellow squash cut into rounds
½ medium zucchini, cut into rounds and halved
1/3 pound asparagus
2 tablespoons freshly minced garlic
4 tablespoons unsalted butter
2 tablespoons olive oil
2 cups white wine
1 cup heavy whipping cream
1/2 cup freshly chopped basil
Salt and pepper to taste
linguine noodles (I’m using fresh pasta today)

About clams:  Purchase clams a couple of hours before making dish.  Sort the clams, throwing away any damaged ones.  Rinse clams thoroughly and place in a large bowl and cover with VERY cold water.  Let soak 30 minutes – 1 hour while you prep everything else.


  1. Before you start cooking clams, in a pasta pot, bring a pasta water to a boil.
  2. In a separate large pot, over medium heat, melt butter in olive oil. Add in onions, bell pepper and mushrooms.  Sprinkle with a little salt and pepper.  Cook, stirring occasionally, until onions start to turn translucent.
    IMG_4837 IMG_4846 IMG_4847
  3. Stir in wine, whipping cream, basil and garlic. Let mixture come to a simmer.  Taste the liquid to see if it needs more salt. Adjust for taste.
  1. Place clams, asparagus, zucchini and squash in wine/cream liquid and cook until clams open – (around 7-10 minutes), shaking pan or gently stirring occasionally to redistribute. Clams are done when they begin to open.  If clams do not open, they should be discarded.
    IMG_4840 IMG_4849
  1. Meanwhile, drop pasta in the pasta pot. Cook according to package directions.
  2. Once pasta is done, drain and put in a large communal bowl. Dump clams, vegetables and broth on top.
  3. Garnish with some freshly grated parmesan and serve with warm french or sourdough bread.IMG_4854


Eat Well!


Got comments? Add them here...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s