Search form

Donate Today



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.


There are 0 comments

Read Comments Hide Comments

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <xmp><em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd></xmp>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
As a public media organization, KCTS 9 is committed to presenting a diversity of voices and perspectives through the stories we produce. We invite our readers to participate in an active and respectful discourse through our comments feature. All comments are moderated before posting to our website; if we deem a comment to be inappropriate and/or threatening, it will not be published.
To prevent automated spam submissions leave this field empty.