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Paula Nemzek for KCTS 9 Cooks

We considered this a fancy company meal during our budget-conscious student years, and this easy recipe has been an all-ages family favorite ever since.

serves 4

  • 2 cans chopped clams (We use Snow's.)
  • 1 8-ounce package linguine or spaghetti, cooked and drained
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons butter or olive oil
  • 1/4 cup clam nectar or dry white wine
  • 1/4 teaspoon cracked pepper
  • 2 tablespoons chopped flat-leaf parsley
  • shredded Parmesan for garnish

In a large skillet over medium heat, cook garlic in butter or oil until golden. Add clams with their liquid, and the clam nectar. Simmer for 5 minutes, until liquid reduces slightly. Add parsley; cook over medium heat until hot. Stir in hot linguine; divide among 4 serving bowls. Sprinkle with cheese and serve with crusty bread.

Find more recipes from the KCTS kitchen.