Clam Linguine

This is pure unadulterated Comfort Food. This is the pasta that I was raised on. This is the way my Grandpa made Clam Linguine and the way my Mom made Clam Linguine and the only way I know how to make it. When hubs in charge of dinner, this is his go to recipe. He reminds me so much of my Grandpa. Grandpa was a singer and poet and Irish, so is hubs, and Grandpa would love it that this is hubs favorite recipe. Grandpa is with us when we make his Clam Linguine, I can hear his laugh.  This was what I requested my Mom to make for me as my last supper before I was a mother when I was in labor with my son. It is a simple recipe, but don’t leave out any of the ingredients. One time hubs made it without parsley and my heart ached for that parsley….I just had to make it again that weekend because the flavor combination is perfect, crunchy, salty bacon, caramelized garlic, black olives,  chopped clams, not whole,( we have tried and it just doesn’t cut it), butter, olive oil, crunchy, fresh taste from Italian flat leaf parsley all together smothering AL dente linguine. Anytime, lunch or dinner, with buttery garlic bread and tossed green salad, and of course a glass of Pinot Grigio! Abundanza!!
Chop 4-5 garlic cloves, saute in Olive Oil on medium heat. After a couple minutes, add 2 cans chopped clams, add one can chopped black olives. Turn heat to low, let simmer.
Add 1/2 pound of crispy bacon ( I like to cook bacon in the oven, hubs prefers cooking bacon in the wok outside on the BBQ, drain on paper towels, I usually make one pound and by the time the kids nibble on it before dinner, there is about 1/2 pound left to add to the sauce.) Add chopped flat parsley, I added dried parsley this time, just not the same, trust me on this one, I have been eating this pasta for over 40 years! Gently mix ingredients for sauce, place over AL dente Linguine. Perfecto!
Sauce is ready! No need to add salt, just some fresh ground pepper.
Clam Linguine at perfection. Trust me, you may never go back. This recipe has been linked up to these wonderful blogs! :

Country Momma Cooks
Miz Helen’s Country Cottage<a href=”; target=”_blank”><img src=”; border=”0″ alt=”Miz Helen’s Country Cottage” /></a>

weekend potluck

Photobucket its so very cheri


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18 thoughts on “Clam Linguine

  1. Thank you Gotyourholidayon. Yes I do add the juice of the clams to give the sauce some liquid. I also add some of the Olive juice. The pasta absorbs the liquid so quickly, you can also add some more Olive Oil to your liking.Nettie

  2. This is a fabulous recipe and it is a dish my family love. This is my first visit to your blog, so I took some time to browse through your earlier posts. I',m so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings…Mary

  3. Thank you Diane, that is what makes this recipe different from the rest, comfort food to the max! Thank you for the invitation to your party, I have linked up to your wonderful blog and I hope to see you soon! Nettie

  4. My "Honey Bunny" is a big Clam Fan and he will just love this recipe. I will make it for him and surprise him. Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen

  5. Lovely! I can almost taste this wonderful dish! Thank you so much for sharing it and your precious memories on Thursday's Treasures Love! ❤ and hugs!

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