Clam Shack Linguine

  • 2 tbsp. olive oil
  • 4 tbsp. chopped onion
  • 2 cloves minced garlic
  • 1 tsp. lemon juice
  • 4 tbsp. white wine
  • 2 tsp. basil
  • 1 tsp. thyme
  • 1/4 tsp. crushed red pepper
  • 2 tbsp. fresh parsley
  • 1 can Blue Crab Bay Co.® Chopped Sea Clams, with juice
  • Linguine for two
  • Grated Parmesan cheese
  • 1/2 dozen steamed Cherrystone clams
While preparing pasta, sauté onion and garlic in olive oil. Add all ingredients except clams, clam juice and parsley. Heat slowly. After draining pasta, add it along with clams, clam juice, and parsley to sauce. Allow pasta to absorb juices a few minutes. Toss and garnish with grated cheese and steamed clams. Serve with a fresh salad and garlic bread. Serves two.

Clams steamed by Roger Mariner of the Great Machipongo Clam Shack in Nassawadox, VA
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