If you are like me you sometimes think of summer as seafood season. But clams are best in the winter. This recipe was published in my cookbook, Frankie at Home in the Kitchen, still available online as an eBook.
I really love traditional clam sauce, but this Tuscan variation with the addition of some crushed tomatoes is really amazing. This recipe is best with fresh clams, but for a simple, and still delicious weeknight dinner, you can make it with canned clams. You could make this with spaghetti or another long pasta if you prefer but I really like the linguine. It holds the sauce better and has more body to it.
Nobody likes eating sand with their clams so be sure to read my Frankie’s Tips on how to purge the sand from fresh clams.
One other Frankie’s Tip… this one for Food Safety. Be sure to discard any clams which do not open up when you cook them! This means those clams were not alive to begin with and may be contaminated with bacteria or toxins.
This is a pasta we served on out Spring menu every year at Frankie’s. You can see photos of my line cook preparing it below.
This recipe is in my cook book, but since the book is sold out (you can still get it as an eBook on Amazon), I thought I’d share it here. I call this pasta “Mediterranean” because the addition of feta cheese and kalamata olives takes it out of the typical sphere of Italian cooking, making it more Greek in nature. The flavor combination is exceptional.
This pasta is easy to make and is also a very healthy recipe. I hope you’ll give it a try!
You need two recipes to make this… our Pomodoro Sauce recipe and the recipe for the pasta. Both can be found below.