Linguine with Clams
Galley Recipe – Linguine with Clams
Lovesail member and woman sailor sailingsideways has sent in this delicious galley recipe that she cooks whilst living aboard her Cal39. This quick and simple recipe will make a delicious and nutritious meal after a busy day out cruising the Californian coast.
Did you know linguine translates to “little tongues”? This elliptical shaped pasta is similar to spaghetti but flatter giving a bigger surface area for the sauce to cling to. It is popular for use with seafood sauces.
Ingredients (serves 4)
2 (6.5 ounces) cans minced clams, with juice
1/4 cup butter
1/4 cup olive oil
1/2 teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
1/4 tablespoon dried basil
1 (16 ounces) package linguine pasta
Dried or canned ingredients can be used if on passage.
One saucepan and one frying pan or skillet.
Preparation and cooking time
It takes 5 minutes to prepare and then around 15 minutes to cook.
Method for Cooking Linguine with Clams
- Boil a pan of water and add the packet of linguine, stir to break up and then cook until ready. Then drain and place to one side. Whilst the pasta is cooking prepare the sauce.
- In a frying pan add the olive oil over a medium heat and melt the butter along with the oil.
- Add garlic to the oil/butter mix and cook until browned.
- Lower heat and add dried spices salt and pepper.
- Carefully add cans of clams and juice stir to combine. Pour over drained pasta and toss.
Serve the linguine with clams immediately with grated parmesan cheese if desired. If you have any leftover pasta this can be used to make a quiche base (next recipe!).
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Image courtesy of Pete and Sams Italian Restaurant