Clam Linguine

This recipe is John's favorite thing to do with a clam. We experimented with others, but this was the best. We don't even have to look at the recipe anymore to make it. Lately we've been substituting Skiritaki Tofu noodles for linguine pasta and turning this into a low calorie dinner.


# 1 lb minced or chopped clams (preferably dug from China Poot)
# 2 T. butter
# 1 T. olive oil
# 3 cloves minced garlic (or more if you like)
# ½ C. white wine
# Red pepper flakes to taste
# 2 T. chopped fresh parsley (optional)
# Salt to taste
# 1 lb Linguine pasta or substitute Shiritaki Tofu Noodles


Heat butter & olive oil in a skillet.  Put in red pepper flakes to taste.  Add garlic and sauté one minute.  Stir in wine & parsley and cook about 2 minutes, stirring frequently.  Add the ground clams and cook until thoroughly heated.  Serve the clam sauce over cooked linguine.