Linguine in Clam Butter Wine Sauce

Today’s Jinxie’s Kitchen guest is Brooklyn Ann, writer extraordinaire and crazy home chef like myself who doesn’t measure a damn thing and just throws in a pinch, a dash, or a handful. In other words, we both cook “to taste.” Those are my favorite kind of recipes! She gave me a LIST of recipes to choose from last week and I chose this one because I’m Italian, after all, and love a good wine sauce and anything with garlic*!

(*TIP: did you know that consumption of garlic keeps mosquitoes away? If you live in an area with a lot of mosquitoes, I’d suggest adding garlic to your daily diet.)

On with this week’s recipe!

Linguine in Clam Butter Wine Sauce


1 half package of linguine
1 stick of real butter (salted)
grated Parmesan cheese
garlic – peeled and grated
1 can of chopped clams or 1/2 lb of fresh steamed clams
white wine

Melt the butter in a medium saucepan.

Slowly mix in the Parmesan cheese until mixture is semi-thick.
Add a little wine – to taste.
Season with parsley, thyme and pepper – to taste.

Add grated garlic – to taste.(If sauce isn’t thick enough, you can thicken it with cornstarch and water)

Cook the linguine al dente and drain
Mix the noodles with the sauce and top with the clams.

I’m going to suggest a wine with this one: Eco Domani Pinot Grigio. Just sounds like it would taste good together. You could possibly even use the pinot grigio as the white wine in the recipe.

I’ll definitely have to try this recipe next week. It sounds delish!

Brooklyn Ann has a great blog here where she talks books, writing and many other wonderful things. Go visit her!


Vive bene, spesso l’amore, di risata molto!

(live well, love much, and laugh often)

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