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Lowcountry Linguine



Serves 4




8 oz country ham, julienned

2 clove garlic

8 oz white wine

8 oz water

4 oz unsalted butter

20 baby clams

1 lb linguine, cooked al dente

2 large, vine-ripened tomatoes, diced

1 tbs lemon zest

2 tbs Italian parsley, chopped

Shaved Parmesan garnish








Step 1


Add first 6 ingredients to large sauté pan. Bring to boil.


Step 2


Reduce heat and simmer until clams just open. Remove clams.


Step 3


Add cooked pasta to liquid. Cook until just warm.


Step 4


Add lemon zest, tomatoes and parsley. Tomatoes should be just warm, but still firm.


Step 5


Remove from heat.


Step 6


Divide pasta onto 4 plates. Arrange 5 clams per plate on pasta. Garnish with freshly shaved Parmesan cheese.  Serve immediately.




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