Italian Flag Clams and Linguine Pasta Party Recipe

Name: Italian Flag Clams and Linguine Pasta Party
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe fresh pasta; 1 recipe sun dried tomato pasta; 1 recipe spinach pasta; 48 cherrystone clams, cleaned and in the shell (or more); 1 pint clam, chopped with juices; 2 cups clam juice; 2 cups dry white wine; 1 tablespoon thyme, chopped; 1 tablespoon garlic, chopped; ¼ teaspoon red pepper flakes (optional); ¼ cup unsalted butter (half stick); salt and pepper

Servings: persons

1 recipe fresh pasta
1 recipe sun dried tomato pasta
1 recipe spinach pasta
48 cherrystone clams, cleaned and in the shell (or more)
1 pint clam, chopped with juices
2 cups clam juice
2 cups dry white wine
1 tablespoon thyme, chopped
1 tablespoon garlic, chopped
¼ teaspoon red pepper flakes (optional)
¼ cup unsalted butter (half stick)
salt and pepper

1
Clean the clams: Clean the clams.
2
If they are sandy put them into a bowl with slowly running water and a handful of flour so they de-gorge themselves while you put the sauce together.
3
Start boiling salted and oiled water for the pasta while you do the next step.
4
Simmer the chopped clams and juices in a large pot with the clam juice, wine, thyme, butter, and a little salt and pepper.
5
Add the cherrystones and cover.
6
Keep simmering on very low heat so you don't overcook the clams.
7
Put oil in a huge pot of salted water and cook each pasta starting with the sun dried tomato, wait one minute and add the spinach pasta, wait one minute and add the pasta fresca.
8
Wait two minutes and test every minute to see when it is done enough for you.
9
To keep the pasta from sticking together don't start cooking until the sauce is ready.
10
Fresh pasta cooks very fast depending on how thin you rolled them and how dry they are.
11
I suggest making and freezing the pastas ahead of time to simplify the recipe.
12
Once the pastas are cooked al dente your clams should have steamed open.
13
Put pasta in a large serving bowl and pour the sauce over top along with the cherrystone clams.
14
Sprinkle the parsley on top and let everyone dig inches Pass the bread for sopping up.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 recipe fresh pasta, 1 recipe sun dried tomato pasta, 1 recipe spinach pasta, 48 cherrystone clams, cleaned and in the shell (or more), and more.

Yes, Italian Flag Clams and Linguine Pasta Party falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Flag Clams and Linguine Pasta Party

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions