A Fern Michaels’ Favorite

CUT AND RUN author Fern Michaels shared her favorite Linguine with Clam Sauce recipe for everyone to try at home!

garlic on red and white gingham textile
Photo by Engin Akyurt on Pexels.com


  • 1 lb linguine
  • 4 dozen little neck clams—rinsed; keep in the shell
  • Loaf of Italian bread for dipping
  • 2 tablespoons parsley
  • 1 can of clams
  • 8oz bottled clam juice
  • 2 cups dry white wine
  • 4 cloves of garlic, finely chopped
  • 1 teaspoon crushed oregano
  • 3 tablespoons olive oil
  • 2, 8oz cans crushed tomatoes (optional)
  • Dash of salt—season to taste
  • Crushed red pepper (according to taste and heat)

Instructions: Pasta

  1. Boil pasta according to package instructions
  2. Sauté garlic in 1 tablespoon olive oil until slightly brown. Do not overcook.
  3. In large saucepan at medium heat, add:
  4. 2 tablespoons parsley
  5. 8 oz bottled clam juice
  6. Can of clams
  7. 2 cups dry white wine
  8. Sautéed garlic
  9. 2 tablespoons olive oil
  10. (tomatoes if desired)

Instructions: Clams

  1. Steam clams until they open
  2. Pour entire mixture over pasta
  3. Sprinkle with Parmesan cheese and crushed red pepper, if desired


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