Linguini and clams recipe

Share this recipe on Facebook Share this recipe on Facebook
Linguini with clams cooked in wine and tarragon
Preparation time: 10 minutes, Cooking time: 10 minutes, Serves: 2 


500g fresh clams
1/4 cup extra virgin olive oil
2 cloves garlic, finely chopped or crushed
2 Tbsp. fresh tarragon, or 1 Tbsp. dried
1/2 cup dry white wine
2 cups fresh minced clams
Juice from the clams
1/4 cup parsley, finely chopped
Salt and pepper to taste
250g linguini


In a saucepan heat the oil and add the garlic. Cook until garlic is soft (transluscent).

Add the juice from the clams, the lemon juice, the wine and the clams and cook on medium heat. As clams open, remove them from the pan and set them aside. After 10 minutes, if there are still clams that have not opened, remove and discard them.

Add the tarragon to the sauce, season with salt and pepper, cover and simmer for about 7-8 minutes.

While the sauce is simmering, cook the linguini according to the label. When ready remove from heat and strain in a colander.

Add the clams and parsley to the sauce.

Combine the linguini with the hot sauce and stir well. Serve while hot, adding grated parmezan on top.

Notes and tips

This recipe is great with freshly made garlic bread
Bookmark this page: DiggIt! Google Blinklist Yahoo Furl Simpy Spurl

Back to Linguini and clams recipe


Post a comment

Your comment will have to be approved before it will appear on the site. Thank you for posting.


Email address (Optional - If entered, it will not be displayed):



Back to the Linguini and clams recipe