Decadent Cooking

Chef Bob: Linguini in Tomato-Clam Sauce

Linguini and Tomato-Clam Sauce

Here is a fresh twist on a classic pasta recipe. Canned clams and a pint of cherry tomatoes make this quick dinner ready in less than 30 minutes.  This recipe is an adaptation of a recipe from The Two Guys from Italy Italian Restaurant.  The fresh clams and herbs give this dish a lovely flavor. Very good served with a fresh green salad and some crusty bread.



1 can (10 ounces) whole baby clams

1 bottle (10-12 ounces) clam juice

1 tablespoon olive oil

1 medium onion, diced small

1 cloves garlic, minced

1 tablespoon dried basil crushed

1/2 tablespoon dried oregano crushed

1 pint cherry tomatoes, cut into halves

2 tablespoons lemon juice

1 tablespoon tomato paste

1 tablespoon cornstarch

2 tablespoons chopped parsley

3/4 pound linguine

Salt and Pepper to taste

1 head iceberg lettuce

Parmigiano-Reggiano cheese


Drain clams and reserve clam juice.


In a large nonstick skillet, heat olive oil over medium-high heat, add onion, and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds more. Add tomatoes and tomato paste, stir, and cook for 1 minute. Stir in reserved clam juice, oreagno, basil, clam broth, and lemon juice; bring to a boil.

In small bowl, combine cornstarch with 1 tablespoon water, and whisk into boiling broth mixture; boil 1 minute. Reduce heat to low, and stir in clams and parsley.Cook linguini and combine with clam sauce. Slice iceberg lettuce into wedges and serve as a side salad with pasta.

Serving Suggestion:


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