Linguine with Clams and Mussels

5 from 10 reviews


  • 400g linguine, cooked according to package directions
  • 500g clams, purged overnight
  • 500g mussels, cleaned
  • 6 cloves garlic, chopped
  • 1 white onion, chopped
  • 3 tbsp olive oil
  • 3 tbsp butter
  • ½ cup crisp white wine (if you don’t have white wine, you may use chicken stock or 1/2 chicken cubes dissolved in 1/2 cup water)
  • parmesan cheese
  • salt and pepper to taste


  1. Cook the mussels in a pot of water with 3 slices of ginger. Let it cool and remove it from its shell.
  2. Heat olive oil and butter in a sauce pan, sauté garlic and onion until onion becomes translucent.
  3. Pour in the wine and add the clams and mussels, cover with the lid until clams opens (around 3-4 minutes).
  4. The olive oil, butter, and wine will form a syrupy sauce. You can season with salt and pepper as needed.
  5. Toss the linguine in the sauce and sprinkle with parmesan cheese
  6. Serve with or without garlic bread.