Linguine with Clams and Mussels
Serves: 3-4
  • 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 ½ chicken cubes dissolved in ½ 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.
Recipe by The Peach Kitchen at