Linguini with Clams

Why make this?

Growing up, we never ate spaghetti or Italian food for that matter. It wasn’t until I got to college that I learned about non-red sauce pasta dishes. Linguini with clams is one of my favorite.
This recipe doesn’t require any fresh ingredients except cilantro and garlic. You should always have those around.
I’ve substituted cilantro for the traditional parsley. What Chinese household has parsley around? I say, use what you got. Besides, parsley sucks and cilantro is awesome.




30 minutes


1 package of linguine
2 TB of olive oil
2 cans of chopped clams, juices reserved and set aside
4 cloves of garlic, finely minced
1/2 cup of white wine, vermouth or sake
1/2 cup of cilantro finely minced
Sprinkle of red pepper flakes or Japanese shichimi powder
Kosher salt
Freshly ground pepper


  1. Heat big pot of water for pasta. Salt liberally. When at heavy boil, add pasta and cook to almost al dente.
  2. Heat olive oil in large sauté pan.
  3. Add garlic, stir until fragrant about 1 minute. Add the wine and reserved clam juice. Heat until boiling and then turn down heat and cook for 5 minutes.
  4. Add cilantro. Taste for saltiness. Add salt, pepper and red pepper to taste.
  5. Reserve ½ cup of pasta water. When pasta is not yet al dente, drain and add to the sauté pan with the sauce. Toss until pasta is coated with the sauce. If it needs more sauce, add the reserved pasta water.
  6. Add in the clams and toss.
  7. Serve on fancy plates. Don’t add parmesan cheese or you will be frowned upon.

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