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Linguine with Clams

The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

When I moved to the Midwest, I quickly realized the popularity of clams and mussels, especially in the Little Italy neighborhood of Cleveland. In Louisiana, it’s always crab and shrimp.

In the spirit of all things shellfish, I decided to channel my inner Italian to whip up my own take on Linguine and Clams. In its simplest form, this dish is noodles, butter and dressy clams, but I kicked the flavor up a notch with the addition of wine, lemons and capers.

Linguine with Clams

Of course, the most important ingredient in this dish is seafood. The quality of the seafood in Heinen’s Seafood Department is unmatched, and when I visited last, their clams were live and fresh on ice! It’s not every day you find that kind of freshness in a Midwest grocery store. Cooking with these clams was a “no brainer” for me!

Linguine with Clams
Linguine with Clams
Cook time:
Prep time:
Total time:



For the Steamed Clams

  • 2 lb. (50 ct.) sack middle neck clams, rinsed and scrubbed
  • 1/4 cup butter
  • 1 small yellow onion, diced
  • 1 Tbsp. garlic, minced
  • 1 tsp. red chili flakes
  • 1 cup white wine
  • Salt and pepper, to taste
  • 1/2 lemon, juiced
  • 1/2 cup parsley, chopped
  • 2 Tbsp. capers

For the Linguine & Piccata Sauce

  • Stancato's piccata finishing sauce
  • 1 package linguine
  • Chopped parsley, for garnish
  • 2 roma tomatoes, roughly chopped for garnish
  • 4 lemon wedges, for garnish


For the Steamed Clams 

  1. Bring a large pot of water to a boil.
  2. Heat another large skillet over medium heat. Add the butter and allow it to melt.
  3. Add the onion, garlic and chili flakes and cook for 30 seconds, stirring constantly.
  4. Add the white wine and bring to a simmer. Do not boil.
  5. Drop the linguine noodles into the pot of boiling water and boil for 10 minutes or so.
  6. Place the clams in the skillet with the simmering white wine broth. Season to taste with salt and pepper. Cover the pot and simmer for 7-9 minutes, or until clams have opened. Discard any clams that do not open at the end of the cook time.
  7. Remove the open clams from the pot and set aside.
  8. Stir in the lemon juice, parsley and capers.
  9. Discard half of broth in the skillet as it will make the sauce too runny later on. Be careful not to lose too many onions and capers.

For the Linguine & Piccata Sauce

  1. Drain the boiled linguini and add a little olive oil to prevent the noodles from sticking.
  2. Add the piccata finishing sauce to the wine broth and blend until smooth.
  3. Fold the cooked linguini into the skillet with the sauce and mix well.
  4. Add the open clams back into the skillet.
  5. Toss with tongs and garnish in the large skillet for the table, or individual serving bowls with tomatoes, lemon wedges and parsley.

Linguine with Clams


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