Posted: October 12, 2021 in Uncategorized

This is a recipe that I’ve made for many years. It’s incredibly easy and doesn’t require opening any clams…just opening cans!



Since clams are super low in calories, I like to overindulge in them!

Extra virgin olive oil
2 cloves garlic, finely chopped
1 tablespoon fresh parsley, finely chopped
1 teaspoon fresh basil, finely chopped
2 cans minced clams
1/4 cup dry white wine (I like an unoaked chardonnay)
4 oz. dry pasta (I use bucatini)


Cooking the clams doesn’t take much time at all, so get your salted water boiling and start cooking the pasta.


My garlic mincer. Just roll it back and forth over the cloves.


In a pan, add the olive oil and garlic. Cook the garlic under medium heat until it just starts to brown. You don’t want to burn it.


When chopping the herbs, I rolled up tightly together and then mince.



Pour the clam juice from both cans (save the meats for later) into the pan, and stir. Add the parsley and basil.


If you leave a small part of the can lid attached, it’s easier to pour the clam juice out without spilling the clam meats.


Let it cook for a minute, then add the wine, stirring again.

Now add the clams meats from both cans, and cook under medium heat. You don’t want to overcook the clams, because they’ll get rubbery!



Once the pasta is al dente, place it in the pan with the clams and toss it all together.



Serve in a bowl with bread on the side to soak up all that clam sauce!



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