This is the last dish I will be cooking for fish week! It’s Luke Wholey’s tonight for the fish week grand finale. Cool, right?
I call this dish linguini clams because there is no actual pasta sauce to scoop on top. The linguini soak up the liquid, and the clams, chunks of tomato, pieces of onion, herbs, and grated Parmesan cheese stick to the linguini. In my opinion, this is a perfect linguini clams. Much different than a bowl of pasta with a traditional marinara and added clams.

I have ordered linguini clams or cioppino in Italian restaurants for years because I make everything else on the menu at home. Notice how the dish is not saucy, but not dry! Slippery linguini noodles with surprises hidden throughout.
I have ordered linguini clams or cioppino in Italian restaurants for years, paying close attention to the preparation variations. Notice how the dish is not saucy, but not dry! Slippery noodles with surprises hidden throughout.

I say no shirt required because we have rookie pasta twirlers that splatter sauce everywhere and eat in their underwear ; )

As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino's house so we didn't get sauce stains on our clothes!
As children, we would eat Sunday spaghetti in our underwear at my grandma and pappap Signorino’s house so we didn’t get sauce stains on our clothes!

Linguini Clams
Ingredients:
2 tbsp. olive oil
3 cloves of garlic, pressed
1 small onion
1 35oz. can San Marzano tomatoes
1/4 cup chicken broth
1/4 cup dry white wine
1 lb. bag Pana Pesca baby clams
1 tbsp. chopped basil
1 tbsp. chopped rosemary
1 tbsp. chopped thyme
1 lb. linguini noodles (I actually use fettuccine noodles. They are a little thicker than linguini noodles and cook to a perfect al dente bite… Shhh!)
Salt/pepper
Freshly grated parmesan cheese

Directions:
Heat oil in your biggest,deepest pan.

Add onions and sauté until they begin to look translucent.

Add garlic and heat.

Add tomatoes, herbs, chicken stock and mix well.

Meanwhile, bring salted water to a boil in a stockpot for the linguini.

This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh's Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta
This Setaro Fettuce dry pasta is the closest to homemade. It is so heavily floured and cooks perfectly to the al dente bite. Best pasta ever! I get mine at Penn Mac in Pittsburgh’s Strip District. $10 http://www.pennmac.com/items/4895//setaro-fettucce-pasta

Add linguini and cook according to package or until al dente approximately 7-9 minutes.

Add clams to sauce pan and cook while linguini is boiling. Clams will cook within 10 minutes.

Drain the linguini and add slowly into the sauce pan while mixing well.

Before photo. The mixing and absorbing of the liquid is the most important part of this dish. Almost like mixing homemade sausage!
Before photo. The mixing and absorbing of the liquid is the most important part of this dish. Almost like mixing homemade sausage! Your arms will get tired!

Coat the linguini until your linguini/clam ratio is satisfactory.

After photo. See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite!
After photo.
See how the liquid is absorbed by the pasta. Continue to mix well so the clams are in every bite!

Scoop onto a serving plate.

Serve with ciabatta bread and butter. Always top with fresh grated parmesan cheese!
Serve with a loaf of ciabatta bread and butter. Always top with freshly grated parmesan cheese!

Enjoy!
Ciao!