Coast Cooking

Coast Cooking: Clams and pasta a great pairing

Now that fresh live clams are available in many grocery stores, we can enjoy these delicious morsels in a simple pasta and wine sauce. 

In the past we had to rely on canned clams, and while they might be better than doing without, fresh are far superior. 

Remember the rule of thumb when cooking fresh clams. Those that do not open when they hit the hot pan, met their demise somewhere in the past, and must be discarded. Take a look at the tag on the bag the clams come in and check the harvest date. The longer they have been away from home, the more will be already departed.


1 sack fresh live clams

1 package linguine cooked to package directions

2-3 cloves crushed garlic

1 brimming cup best quality, dry white wine

Olive oil

Salt and pepper

Cook the pasta, drain, but do not flush with water. Heat a little oil in a sauté pan, add the garlic and cook until fragrant. Remove and discard the garlic. Add the clams, then the wine and turn the heat to high. Give the pan a good shake just like your favorite TV chef, then put on a tight-fitting lid. Steam 2-3 minutes, open, discard clams that did not open, toss in the pasta and mix well. Taste and season with salt and pepper as needed.  Serve at once.