Well good morning, I can’t think of  a better way to kick off the week than with one of my very favorite pasta recipes.  This dish is banging! I mean, it’s literally the best linguine with clam sauce you’ll ever have.. accept it’s not actually linguine, it’s Cappello’s fettucini because I couldn’t find paleo linguine, but let’s not get hung up on the little things because you can make this tasty dish with or without paleo pasta.. it’s the perfect summer dinner dish, and you are going to be hooked after one twirled forkful!

You guys, this dish is ri-dic-u-lous! It’s so incredibly bright, fresh, and delicious.. just close your eyes and imagine eating this ocean side after a long day spent on a sandy beach.. can’t you just taste it already??  Cappello’s fresh fettucini that has perfectly abosorbed the clam broth before it even hits your mouth, the crisp parsley, and those clams that opened in boiling white wine, garlic, and lemon broth.. this dish screams summer, and for those of you who enjoy gluten free bread.. go ahead and dunk away because nothing is better suited for this delicious bowl then some toasted GF points!

I love cooking on a whole, but Italian dishes are my specialty, and trust me you guys, this dish is no exception.  There are few things I can master with my eyes closed, and pasta is one of them.  I’m in my aura when I’m whipping up a dish of pasta.  You can serve this life changer during any season, but to me, this is best served in the summer, oceanside or in your backyard, surrounded by family or good friends because this dish will give you life, and you will want to share it with the people you love most in this world.

Easiest Fettuccine with Steamed Little Neck Clams

serves 6


  • 1 pound fettucini (I used Cappellos)
  • 2 tablespoons olive oil (plus a little more to ensure pasta doesn’t stick)
  • pinch of sea salt
  • pinch of red pepper flakes

Clam Sauce

  • 1 tablespoon olive oil
  • pinch of black and red pepper
  • 5 garlic cloves, thinly sliced
  • 6 (6.5 full ounce) cans of minced clams with juice (I use Doxsee brand)
  • 1 cup clam juice (I use Cento brand)
  • handful of fresh parsley, chopped

Little Neck Clams

  • 3 pounds fresh clams
  • 3 cups of white wine
  • 1 garlic bulb, sliced in half
  • 1 lemon, sliced in half
  • 3 dried chilis


  • Fill a large pot three quarters of the way, with water.  Add 2 tablespoons of olive oil, pinch of sea salt, and pinch of red pepper.  Bring the water to a hard boil.
  • Add the pasta and cook for about 12 minutes or until it reaches your desired consistency.  I prefer my pasta al dente style, but some prefer it softer.
  • Strain the pasta and add a little olive oil.  Toss it and place it back in the pot.
  • In a saucepan, add 1 tablespoon of olive oil and the garlic slices.  Allow the garlic to cook until slightly golden over medium heat.
  • Add the minced clams, juice, and a pinch of black and red pepper.  Raise the heat and bring the mixture to a boil then reduce to a simmer for a few minutes.  Add the parsley and allow to simmer until clams are tender, about 5 minutes.
  • Pour the clam mixture over the pasta and toss until well coated.
  • In a small pot, add the white wine, garlic bulb, lemon, clams, and chilis.  Cover the pot and bring to a boil.  Clams will begin to open.  When all are open, they are done.
  • Plate pasta in pasta bowls.  Top with clams and fresh parsley.
  • Serve with GF toast points for dunking if you like.

*Discard any clams that do not open.  If a clam doesn’t open when cooked, you should not attempt to eat it.

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