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linguine with clam sauce

This dish is the ultimate in quick dishes – great for any night when time is limited.  Canned clams are a terrific pantry staple and can be kept on hand for moments when you need a last-minute meal.  Use whole grain angel hair pasta or linguine to boost fiber content.  

5 Servings
Preparation time
20 minutes
Cooking time
5 minutes
Total time
25 minutes
Kosher salt, to taste
1 Tbsp salt (for water to boil pasta in)
1 lb linguine (or other pasta such as angel hair or spaghetti)
¼ C olive oil
C Garlic, minced
¼ C Marsala wine
2 can chopped baby clams (with their juices)
black pepper (freshly ground if available)
½ C fresh parsley (chopped)
lemon, sliced (to taste)

1.    Fill a large pot with water – set to boil. And cook pasta as per instructions on package with extra 1 Tb salt for water. 
2.    While pasta cooks heat olive oil in 12 inch skillet over medium heat. 
3.    Add garlic and cook 1-2 minutes
4.    Add marsala and reduce by half. Stir in clams with juice and cook 1-2 minutes. 
5.    Add freshly ground pepper and salt to taste. 
6.    Remove from heat and stir in half of fresh parsley. 
7.    Toss with cooked pasta. 
8.    Sprinkle remainder of fresh parsley on top and squeeze lemon juice before serving if desired.