Linguine with Baked Clams
Servings Prep Time
6 – 8people 25minutes
Cook Time
Servings Prep Time
6 – 8people 25minutes
Cook Time
  • 3tablespoons butter
  • 3tablespoons olive oil
  • 1 small diced onion
  • 4 cloves garlicminced
  • 1pinch crushed red pepper flakes
  • 1tablespoon Lemon juice
  • 1teaspoon fresh oreganominced
  • 1teaspoon fresh basilminced
  • 1/2teaspoon celery salt
  • 1/4teaspoon paprika
  • pinch dry mustard
  • pinch ginger
  • 3cans minced/chopped clamswith juice
  • 1teaspoon fresh parsleyminced for topping
  • Parmesan cheesefor topping
  • 1lb linguine
  • 3pounds Littleneck clams
  • 3cups bread crumbs
  • 1/2cup grated parmesan cheese
  • 2 lemonszest and juice
  • 1tablespoon garlicminced
  • 2tablespoons pesto
  • 1/2 fresh parsleychopped
  • 1/2cup olive oil
  • 1/2cup clarified butter
  1. Preheat the oven to 350 degrees F. and spray a baking sheet with cooking spray.
  2. In a large bowl or bucket, place the clams with enough water to cover them. Stir in one cup of cornmeal and 2 tablespoons of salt and let them soak while you prepare the stuffing. Soaking in cornmeal will help to purge the clams and loosen the shells.
  3. Prepare the stuffing. Mix together the bread crumbs, Parmesan cheese, lemon juice and zest, garlic, pesto, parsley, olive oil and butter until they’re moist enough to form a mold, but not oozing liquid.
  4. Remove the clams from their cornmeal bath and pry them open with your fingers, or with a thin, dull knife edge between the shells. Stuff the open shells with enough dressing to completely cover the meat. Position the stuffed clams on your prepared baking sheet and bake for 10 – 14 minutes, or until the stuffing turns golden brown. While the clams are baking, in a large pot, heat water to a boil and cook pasta until al dente.
  5. As the pasta cooks, melt butter in a heavy skillet with the olive oil. Sauté onion and garlic, then add the crushed red pepper flakes.
  6. Add the lemon juice, oregano, basil, and spices. Stir for one minute then add the clams with juice.
  7. Simmer uncovered for 5 minutes.
  8. Drain pasta and place in large serving bowl.
  9. Cover pasta with the clam sauce, mix well together and sprinkle with parsley and parmesan cheese. Arrange some of the bake clams over the top and serve the remaining in a side dish.
Recipe Notes

This recipe calls for zested lemon peel. If you down own a zester and need a good one, then check out Foodal’s Guide Zesters and Microplanes.

Linguine with Baked Clams |