Clam Linguine

Clam Linguine

By Chef K.T. Murphy


Photo by Micol Negrin on

1/4 cup olive oil

3 cloves garlic, minced

2 6 oz cans minced or chopped clams with juice

1/8 teaspoon crushed red pepper

1/4 teaspoon dried oregano

1 tablespoon fresh lemon juice

2 tablespoon chopped fresh parsley

8 oz pkg dried linguine or spaghetti, cooked

Freshly grated Parmesan cheese



Heat olive oil in large skillet over medium heat.

Add garlic and saute gently until just golden, about 1 minutes.

Do not let garlic brown.

Add clams and their liquid, red pepper, oregano and lemon juice.

Simmer 3-5 minutes over low heat.

Add parsley and cook 1 minutes.

Place cooked pasta in serving bowl.

Pour some sauce over pasta and toss to coat strands.

Pour remaining sauce over top of pasta.

Sprinkle with Parmesan cheese.


All the best, Good Food makes For Better Decisions.

Chef Murph


chef murph 3 way


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