Linguine & Clams Marichiare Style

I'll start my first entry on this blog with my take on Linguine with Clams prepared Marichiare style. Being Napolitano, it is a dish that I grew up with & learned from my dad. What is Marichiare? It is a very light tomato sauce in it's simplest definition, usually prepared with fresh tomatoes vs pre-cooked.

With this semi-seafood hearty dish, one might immediately pair it with a white wine, but again, let the mood, time of day and weather outside dictate that!


Check out the recipe (serves 5) and some suggestions on what type of wine to pair this delicious dish with.

What you will need:

1 pound of Linguine (you can use spaghetti)
2 pounds of Little Neck Clams
1 cup of white wine (chardonnay or sauvignon blanc)
5 sprigs of parsley
6 cloves of garlic
1 pack of cherry tomatoes
Olive Oil
Salt/Pepper (red if you like it with a kick)
Saute Pan (big enough to fit all that linguine and clams)
Deep Pot to fit 1lb of Linguine

Wine Recommendations: Luna Di Luna Pinot Grigio 2003 ($15 - $20 a bottle) or Tiziano Chianti 2003 ($10 - $12 a bottle)

Preparation Time: 10 minutes

Start off by filling your deep pot with cold water, add a generous amount of salt to that water (about 1 table spoon, the more pasta, the more salt). Start the boiling process for the linguine.

Soak your clams in water and let sit for about 5 minutes so that the excess sand is released. If you have find that any of your clams are open, discard them immediately in the trash, those should not be eaten. Rinse Clams under cold water and put to the side.

Chop your garlic gloves any way you like to taste the garlic, big chunks or very fine, whatever! Throw the garlic in the hot oil.

Slice each of your cherry tomatoes in half.

OK let's get cooking:

Cooking Time: 20 minutes

Line your Saute Pan with Olive oil and start heating that up. Once it's hot, throw the chopped garlic in the pan. Once you've got a very light brown color on the garlic, you are ready to send in the tomatoes and the clams! You'll hear quite a sizzle, so be careful, oil may splatter. I usually immediately cover the saute pan at that point. after about 5 minutes or so, the clams should begin to open up and the tomatoes will begin to wilt. That's a good sign.

Lift your cover and pour in the white wine. Add 4 pinches of salt and about 2 pinches of pepper. by this time your water should be boiling and the linguine should be cooking. Be sure to stir the linguine once its in the water every 2 minutes or so.

How do you know when your linguine is cooked?

Tip - DO TRY THIS AT HOME - if the linguine sticks to your cupboard/cabinet, then it's done. I know this may sound nuts, but it works and you can wipe down your cabinet, no big deal! And yes you literally throw your linguine at the cabinet :)

Once the linguine is done, strain in a colander, make sure all the water is completely drained and toss the linguine into the saute pan, heat on low. Mix well, add the parsley and it is ready to be served!

Bon Apetito!