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Enjoy Magazine

Mary’s Pizza Shack Linguine with Clams

08/21/2019 11:00AM ● By Lana Granfors

What's Cookin'

September 2019
By Lana Granfors
Photos by Kara Stewart

We have partnered with Kathy Byerly and Mary’s Pizza Shack for this month’s recipe. This one is right out the pages of the recipe book, “Mary’s Italian Family Cookbook.” From the recipe book: “A specialty of Italy’s coastal regions, especially around Veneto at the top of the Adriatic Sea, linguine with clams is traditionally made with fresh clams in the shell, which is how we used to do in the restaurant. Without losing any of the flavor, we have simplified the recipe with canned clams, tossed with plenty of garlic, wine and parsley. Don’t forget to save the clam juice, as it makes a great base for the sauce.” Enjoy

Visit Mary’s Pizza Shack in Redding and Anderson this month and give it a try. Then create it yourself using their recipe.  

Mary’s Pizza Shack Linguine with Clams

Serves 4

Total Time: 20-25 minutes

1 lb. dried linguine
Salt and freshly ground black pepper
1⁄4 cup extra-virgin olive oil
5 cloves garlic, minced
1⁄2 tsp. red pepper flakes
3 cans (10 oz. each) whole clams, drained and juice reserved
3⁄4 cup white wine
2 T salted butter
3 T finely chopped fresh flat-leaf parsley

STEP 1: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 9 minutes or according to the package directions. Scoop out and set aside 1/2 cup of the pasta water. Drain the pasta in a colander and keep warm.

STEP 2: Just before the pasta is ready, in a large saucepan over medium heat, warm together the oil, garlic, red pepper flakes and 1/4 teaspoon black pepper until the garlic softens but does not brown, about 2 minutes. Add the clams, wine and 1/4 cup of the reserved clam juice and continue to cook, stirring occasionally, until the clams are warmed through, about 3 minutes.

STEP 3: Remove from the heat, add the butter and 1 tablespoon of the parsley, and mix well. Add the pasta and stir and toss gently to mix well, adding the reserved pasta water, a few tablespoons at a time, as needed to loosen the sauce. Taste and adjust the seasoning with salt and black pepper if needed.

STEP 2: Transfer to a serving platter or divide evenly among individual pasta bowls. Sprinkle with the remaining 2 tablespoons parsley and serve.

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