Clams Linguini with Sundried Tomatoes


SourceChef Tene Shake
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes


A Tene Shake signiture recipe.


2 T
Olive Oil
1⁄2 c
finely chopped sweet onions
2 T
chopped garlic
1⁄2 c
dry white wine
1⁄2 c
clam juice
1⁄4 c
chopped sun-dried tomatoes
littleneck clams (2 dozen cleaned and scrubbed)
1 lb
linguine (cooked al dente)
2 T
fresh parsley leaves (finely chopped)
1 ds
Kosher salt (to taste)
1 ds
Freshly ground black pepper (to taste)
1 ds
Extra-virgin olive oil (for garnish)


Heat a large heavy skillet (with a lid). Add olive oil and swirl to coat the pan. Gently sauté onions and garlic until softened. Add white wine, clam juice and sun-dried tomatoes. Bring to a simmer, then add the clams. Cover with lid and simmer about 6 to 8 minutes, until clam shells open up. Discard any shells that do not open.
Add the cooked linguine, parsley, salt and pepper. Toss to coat pasta and sauté another 2 minutes until pasta is heated through. Plate and drizzle with olive oil to serve. Crusty bread makes a perfect accompaniment to sop up the juices.