Linguine with Kalamata Clam Sauce

Linguine with Kalamata Clam Sauce is a little bit of surf and a little bit of turf. The Kalamata gives this classic dish a delicious punch.

Ah, Fridays!

It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty leftovers are gone. There are so many different kinds of seafood that we rarely have the same kind of seafood twice in one year.

Kalamata Olives

Kalamata olive hails from the Peloponnese region of Greece. These olives are celebrated for their meaty texture and robust, briny flavor, making them a perfect addition to pasta dishes.

Kalamata olives bring a host of health benefits to the table. Packed with monounsaturated fats, they promote heart health by reducing bad cholesterol levels. These olives also boast antioxidants, which play a crucial role in neutralizing harmful free radicals in the body. Additionally, Kalamata olives provide a dose of vitamin E, iron, and fiber, contributing to overall well-being while enhancing the flavor profile of our Linguine with Kalamata Clam Sauce.

In this recipe, I am using Kalamata olive paste. If you cannot find that, you can get kalamata olives, remove the pits if present, and either crush them or put them in a food processor to make the paste. You can also substitute a good olive tapenade.

Canned Clams

While fresh clams are truly wonderful, they are not always available because of seasonal changes. Canned clams are available year-round. Canned clams offer a quick and easy way to infuse your pasta with the essence of the sea without the hassle of shucking and cleaning. They come packed in their flavorful juice, adding depth and richness to the sauce.

Beyond their convenience, canned clams provide essential nutrients. They are an excellent source of protein, offering a satisfying and nourishing element to our Linguine with Kalamata Clam Sauce. Canned clams are also rich in vitamins and minerals, including B vitamins, iron, and zinc, contributing to energy production, oxygen transport, and immune function.

Linguini

Linguine is a type of Italian pasta similar to fettuccine, but elliptical in section rather than flat. The name linguine means ‘little tongues’ in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine. Linguine originated in Italy. In the United States, National Linguine Day occurs on September 15 every year.

What to Serve with Linguini with Kalamata Clam Sauce

Serve the pasta with a light, fresh green salad and garlic bread.

Garlic Bread in the Air Fryer

Garlic Bread is easily made in the air fryer and will be the best you have ever eaten. The crunchy cheesiness is hard to resist.

Read More

the-good-plate.com

Email Me the Recipe

Enter your email address and we will send it straight to your inbox.

Name *

Email *

– I agree to receive future communication from The Good Plate

Get it!

Linguine with Kalamata Clam Sauce

Linguine with Kalamata Clam Sauce is a little bit of surf and little bit of turf. The Kalamata gives this classic dish a delicious punch.

Tips from the Chef

If you cannot find Kalamata olive paste, then you could slice regular Kalamata olives and add them to the sauce instead. If you can find the small sweet peppers in multiple colors, use those instead. I used two yellow, an orange and a red for my sauce, YMMV.

Print Pin Share Yum

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings (slide to adjust): 4

Chef Adrienne Boswell

Course: Dinner

Cuisine: Italian

Difficulty: Easy

Newsletter: 2024-01-31

Allergen: Dairy, Gluten

Calories per serving: 397kcal

Click here to add your own private notes.

Equipment

*

*Stockpot with Pasta Insert

*

*Pasta Serving Bowl

If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.

Cook ModePrevent your screen from going dark

Ingredients

1/2x1x2x3x

Pasta

• 2 quarts water
• ½ pound Linguine Pasta

Sauce

• 2 tablespoon Extra virgin olive oil
• ½ cup Onion, chopped
• ½ cup Bell pepper, thinly sliced
• 3 cloves Garlic, sliced
• 8 oz Chopped clams, canned with juice
• 2 tablespoon Kalamata Olive Paste
• 1 teaspoon unsalted butter
• 1 teaspoon Anchovy paste
• 1 tablespoon Tomato paste
• 2 tablespoon Cream

Garnish

• 2 tablespoons Parmesan, grated
• ½ teaspoon Black pepper, freshly ground
• 1 tablespoon Italian parsley, leaves only

If you purchase ingredients through affiliate links noted *, I get a small commission for The Good Plate’s pantry. These and other links are there for your convenience.

Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

Pasta

• 2 quarts water, 1/2 pound Linguine Pasta
  Bring 2 quarts of water to a boil. Pour the water into the pasta pot. Put the pasta in the insert. Let the pasta boil for 2 minutes then put the cover on it and remove it from the heat. Let it sit to 10 minutes to cook.

Sauce

• 2 tablespoon Extra virgin olive oil, 1/2 cup Onion, 1/2 cup Bell pepper, 3 cloves Garlic
  Heat a skillet and put in the olive oil. Add the onions and pepper amd sauté until the onion is translucent. Add the garlic. Turn the heat to low. Cook for 5 minutes, stirring occasionally. By this time the vegetables should be nicely translucent.
• 8 oz Chopped clams, 2 tablespoon Kalamata Olive Paste, 1 teaspoon unsalted butter, 1 teaspoon Anchovy paste, 1 tablespoon Tomato paste, 2 tablespoon Cream
  Open the can of clams, being sure not to lose any of the liquid. You might want to consider opening it just a little and draining it into the pan before completely opening it. Add the clams to the pan. Turn the heat down to very low, cover and cook for another 5 minutes. Remove the cover from the sauce, and add the butter, tomato paste, anchovy paste, and whisk all together. Add the cream and mix that in as well.
• 2 tablespoons Parmesan, 1/2 teaspoon Black pepper, 1 tablespoon Italian parsley
  Drain the pasta and put it into a large pasta bowl. Pour the sauce over the pasta. Add freshly cracked pepper and grated Parmesan. Garnish with Italian parsley.
• Toss and plate into pasta bowls.
• Serve with extra Parmesan and pepper.

Nutrition

Serving: 237gCalories: 397kcalCarbohydrates: 26gProtein: 14gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 44mgSodium: 1280mgPotassium: 375mgFiber: 3gSugar: 2g

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!

Made with experience you can trust.

Every recipe on The Good Plate is tested in a real kitchen using tools I actually cook with—cast iron, air fryer, sous vide, Instant Pot, and more. I’ve trained with a Hilton executive chef and earned my California Food Handler’s License to ensure safe practices in every recipe. I have won charity cooking contests, catered events, and written cookbooks on turkey and (soon!) burgers. I only recommend tools I’ve tested myself.

Read more about my kitchen credentials, read the reviews, or subscribe to the What’s Cookin’? Something Good! newsletter for weekly recipes and reviews. I would love to hear from you so contact us soon!