A Simple, Summer Shellfish Pasta for Home Chefs: Savory Blue Clams & Mancini Linguine


  • Mancini pasta (linguine is our favorite, but other options work too)
  • 2 cloves of garlic, sliced
  • 1 whole fresh shallot, diced (crispy shallots are fun too)
  • 1 cup of white wine (or white wine vinegar)
  • 2 lb fresh savory blue clams
  • 1/4 cup premium olive oil
  • 2 tbsp butter
  • Lemon zest and juice of a whole lemon
  • Salt and pepper to taste (use less salt if using lightly or salted butter)
  • Chopped fresh parsley

Preparation (Purging the Savory Blue Clams):

  1. Fill a large bowl with cold water, ensuring there is enough water to completely submerge the clams.
  2. Place the clams in the bowl of water and add 1/4 cup of salt. The saltwater will help the clams expel any sand or grit.
  3. Gently stir the clams in the saltwater for about 20 minutes. This agitation will encourage the clams to open up and release any sand or grit trapped inside.
  4. After 20 minutes, carefully lift the clams out of the saltwater and transfer them to a colander or strainer.
  5. Rinse the clams under cold running water to wash away any remaining salt or debris.
  6. Give the clams a final check, discarding any that are cracked or do not close when tapped.
  7. Now, your Savory Blue Clams are purged and ready to be cooked following the recipe instructions.

Note: Continue with the recipe instructions from step 1 onward.


  1. Cook the Mancini pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and diced shallot. Sauté for 2-3 minutes until fragrant and lightly golden.
  3. Increase the heat to medium-high. Add the white wine to the skillet and let it simmer for a minute to reduce slightly.
  4. Carefully add the fresh savory blue clams to the skillet. Cover with a lid and cook for 5-6 minutes or until the clams open up. Discard any clams that do not open.
  5. Remove the cooked clams from the skillet and set them aside. Leave the cooking liquid in the skillet.
  6. Reduce the heat to medium-low. Add the butter to the skillet and stir until melted. Add the cooked pasta to the skillet and toss it in the sauce until well coated.
  7. Add the lemon zest and squeeze the juice of a whole lemon into the skillet. Season with salt and pepper to taste. Toss everything together to combine.
  8. Return the cooked clams to the skillet and gently toss them with the pasta.
  9. Sprinkle the chopped fresh parsley over the dish for added freshness and color.
  10. Serve the Summer Savory Blue Clams Linguine immediately, while still hot. Enjoy!

Note: Remember to discard any clams that do not open during the cooking process.

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