Aunt Em’s Linguini with Clam Sauce


  • 1 pkg Prince Edward Hard Clams
  • ½ lb Linguini
  • 2 garlic cloves (chopped)
  • 3 tbsp olive oil
  • 3 tbsp parsley (chopped)
  • 1 pinch red pepper flakes
  • 1 small bottle clam juice  
  • ½ cup white wine
  • Parmesan cheese to taste
  • Ground black pepper to taste


Bring a large pot of water to a boil. Add salt and linguini, cook until al dente. The linguini will finish cooking in the sauce.

In a large sauté pan over medium heat, add the olive oil, chopped garlic, chopped parsley, and red pepper flakes. Cook for a few minutes until the garlic is soft, but not browned. Add the small bottle of clam juice, package of frozen clams and ½ cup of white wine. Cover to steam until the clams have all opened.

Add the pasta and continue to cook for a few more minutes. Add Parmesan cheese and ground black pepper and mix well.