• Cooking Time:
  • Servings: 3-4
  • Preparation Time:


I learned to cook by watching my mother, who rarely made a bad meal. Originally from a Joy of Cooking recipe, Mom has made this quick pasta for as long as I can remember, much to the dismay of her children. She has adapted it over the years and often adds a dozen fresh littleneck clams to the canned. If using fresh clams, steam the clams in white wine by themselves in a pot with a lid. Make the sauce without the shrimp and add the steamed clams when you add the canned.


  • 6 Tbl. olive oil
  • 3 garlic cloves, minced
  • 3/4 cup finely chopped parsley
  • 1 cup minced clams with liquid (canned)
  • 1/2 lb. shrimp, chopped into small pieces
  • 1/8 tsp. oregano
  • 1/2 cup white wine or vermouth
  • 1/4 tsp. cayenne pepper
  • 1 lb. linguine
  • parmesan cheese, freshly grated


  • 1. Cook linguine according to package directions.
  • 2. While pasta cooks, heat olive oil in large skillet until hot. Add minced garlic and cook gently 5 minutes.
  • 3. Add parsley, clams, shrimp, oregano, wine and cayenne. Heat until bubbling and shrimp are pink.
  • 4. Add sauce to hot cooked pasta and dress with parsley and lots of fresh parmesan.
  • Serves 3-4.

Categories: Dinner  Italian  Main Dish  Pasta  Shellfish 
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