Linguine with Kalamata Clam Sauce

Last Updated on February 2, 2023

Recipes in This PostLinguine with Kalamata Clam Sauce

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 left overs are gone. There are so many different kinds of sea food that we rarely have the same kind of seafood twice in one year.

I have always liked Linguine and Clam Sauce, but don’t make it very often. The last time I made Linguine and Clam Sauce was in 2010. As you can see, there is a lot of variety with pescatarian dishes. But, I wanted to do something a little different, and that jar of Kalamata olive paste cried out to me. It’s a good thing, the meal was delicious!

Recipe: Linguine with Kalamata Clam Sauce

Summary: The sauce will be a kind of brown color, that’s because of the olives.


  • 1 small Bell pepper thinly sliced
  • 1/2 Onion chopped
  • 3 Garlic cloves sliced
  • 2 tablespoon Extra virgin olive oil
  • 1 can (8 oz) Chopped clams with juice
  • 2 tablespoon Kalamata Olive Paste
  • 1 teaspoon Unsalted butter
  • 1 teaspoon Anchovy paste
  • 1 tablespoon Tomato paste
  • 2 tablespoon Cream
  • 1/2 package Linguine Pasta
  • Parmesan grated
  • Black pepper freshly ground


  1. Have ready a large pot of salted water, ready for the pasta.
  2. Heat a skillet and put in the olive oil. Add the garlic, and sauté until the garlic starts to get translucent. Do not burn! Add the onions and peppers, and reduce the heat to low. Cook for 5 minutes, stirring occasionally. By this time the vegetables should be nicely translucent.
  3. 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. While this is happening, heat the pasta water.
  4. When the water is boiling, put the pasta in the water. Cook it for about 5 minutes, or until it is al dente.
  5. 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.
  6. Drain the pasta and put it into a large bowl. Pour the sauce over the pasta. Add freshly cracked pepper and grated Parmesan.
  7. Toss and plate into pasta bowls.
  8. Serve with extra Parmesan and pepper.

Quick notes

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.


Garnish with Italian parsley.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Pescatarian

Number of servings (yield): 4

Culinary tradition: Italian

Calories: 397

Fat: 26 grams

Protein: 14 grams

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Bookmark the permalink.

About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

7 Responses to Linguine with Kalamata Clam Sauce

  1. Marc Leinbach says:

    5 stars
    Hmmmm. I’ve been making a similar recipe every Christmas Eve. Learned it from my wife’s Italian father. I check the web periodically to see if this recipe has made it out there.

    Here is the real deal…..

    MAKING THE SAUCE: heat olive oil add a tin of anchovies. or a tin of Anchovies with capers (my favorite) Over medium heat liquify the anchovies. (keep squishing them). You can add a dash of red pepper flakes here as well. Add 3 minced garlic cloves (cook till translucent) Add 1 bottle clam juice , with juice from 2 cans of minced clams. reduce (roughly half) and a splash of white wine (I prefer Dolins white vermouth if you have it) add a dash of red wine vinegar ( you can add a little more at the end) this will brighten up the dish. Add the clams cover and lower heat.

    THE PASTA: Cook up a pound of fresh linguine. In a serving bowl big enough to hold the pasta, beat 2 eggs, add 1 cup of FRESH grated parmesan cheese. mix together and pepper to taste (hold off on the salt, cheese has salt, so wait) When pasta is al dente add to the bowl with the cheese and egg. Mix to rapidly to avoid the cheese clumping. Add pasta water to adjust.

    Add the Kalamata olives to the sauce / roughly 1/2 pound (buy the pitted ones). give them a minute or two to heat up.

    Add the sauce to the pasta and mix.

    Garnish with some fresh paisley,


  2. Linda K. says:

    I didn’t think I would like this, but after reading the other positive reviews, I decided to give it a whirl. Wow! It was delicious. I served it with a crisp green salad, and garlic bread. It was a real hit.

  3. Cassy Wardlow says:

    I really enjoyed the pasta. Much thanks again. Really Cool.

  4. Serenity says:

    Goodness that was just delicious! I’ve been wanting to do something different, too. I also put cherry tomatoes in mine, and had it with a glass of Two Buck Chuck.