Clam Linguine with Katie Hinton of Bellingham Pasta Company

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Written By MacKenzie Unick

Katie Hinton of Bellingham Pasta Co. and Kevin Coleman, Executive Director of Bellingham SeaFeast

Clams with Linguine: A Taste of the Mediterranean

There’s something truly special about a simple yet elegant seafood pasta dish. Clams with Linguine is a coastal classic, packed with briny goodness and the perfect balance of garlic, wine, and fresh herbs. It’s quick to make, bursting with flavor, and perfect for a cozy dinner or a gathering with friends.

Katie Hinton is the owner of Bellingham Pasta Co., a beloved local business dedicated to crafting fresh, high-quality pasta for the community. With a passion for food and a commitment to using the best ingredients, Katie has grown Bellingham Pasta Co. into a go-to source for restaurant-quality pasta that’s made locally and served with love.

Follow along for a step-by-step guide to creating this delicious dish!

 

Clam Linguine

Ingredients

For the Clams & Sauce:

  • Olive oil

  • 3 shallots, chopped

  • Salt & Pepper (to taste)

  • 2 cloves garlic, sliced

  • 1.5 - 2 lbs small clams, cleaned and rinsed (discard any open ones)

  • 1 cup white wine (Chardonnay works great)

  • Juice of 1 lemon

  • Pinch (or more) of red chili flakes (to taste)

  • 1 bunch Italian parsley, chopped

For the Pasta:

  • Bellingham Pasta Co. Linguine (enough for your servings)

  • Pasta water (for warming the serving dish)

Instructions

Step 1: Prepare the Pasta Water

  • Bring a large pot of well-salted water to a boil—salty as the Mediterranean!

Step 2: Build the Base of the Sauce

  • In a large saucepan, heat a good drizzle of olive oil over medium heat.

  • Add chopped shallots and season with salt & pepper. Sauté until tender.

  • Stir in sliced garlic and cook for another minute until fragrant.

Step 3: Cook the Clams

  • Add your cleaned clams to the pan.

  • Increase the heat, cover, and cook for 3-5 minutes, just until the clams begin to open.

Step 4: Cook the Pasta

  • Drop your linguine into the boiling water and cook for about 3 minutes (or until al dente).

Step 5: Build the Sauce

  • Using a slotted spoon, transfer the opened clams to a bowl and set aside.

  • Pour white wine into the saucepan and let it simmer for a minute.

  • Add lemon juice, red chili flakes, and chopped parsley for that fresh, vibrant flavor.

Step 6: Combine Everything

  • Using tongs, transfer the cooked pasta directly into the sauce pan, tossing everything together on a low simmer to absorb the flavors.

  • Return the clams and their juices to the pan and turn off the heat.

Step 7: Prepare to Serve

  • Take a few ladles of hot pasta water and swirl it around your serving bowl or platter to warm it up.

  • Drain the water, then add the linguine, clams, and sauce to the dish.

Step 8: Garnish & Enjoy!

  • Sprinkle with extra parsley for a fresh, bright finish.

  • Serve family-style and enjoy with crusty bread and a glass of white wine!

Pro Tip: If any clams remain closed after cooking, discard them—don’t force them open!

Watch the Recipe in Action

Catch the full recipe demonstration in the latest episode of KISS presented by BECU. Katie walks you through every step, making it easy to recreate this tasty dish at home.

This Clams with Linguine recipe is a reminder of how simple, fresh ingredients can create something truly special. Buon appetito!

MacKenzie Unick
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