Pasta with Clam Sauce

Submitted by Monica


3 6½ oz. cans chopped clams 6½ oz. can whole clams
3-4 cloves garlic, minced 1 tsp dry Italian seasoning
2 tbsp fresh oregano 2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian) 1 box pasta
Olive Oil salt & Pepper
Dry White Wine (Sauvignon blanc works well) Romano cheese


  1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
  2. Add 4 cans of clams (with juice), add salt & pepper to taste.
  3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
  4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
  5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
  6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
  7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
  8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.

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