|This is pure unadulterated Comfort Food. This is the pasta that I was raised on. This is the way my Grandpa made Clam Linguine and the way my Mom made Clam Linguine and the only way I know how to make it. When hubs in charge of dinner, this is his go to recipe. He reminds me so much of my Grandpa. Grandpa was a singer and poet and Irish, so is hubs, and Grandpa would love it that this is hubs favorite recipe. Grandpa is with us when we make his Clam Linguine, I can hear his laugh. This was what I requested my Mom to make for me as my last supper before I was a mother when I was in labor with my son. It is a simple recipe, but don’t leave out any of the ingredients. One time hubs made it without parsley and my heart ached for that parsley….I just had to make it again that weekend because the flavor combination is perfect, crunchy, salty bacon, caramelized garlic, black olives, chopped clams, not whole,( we have tried and it just doesn’t cut it), butter, olive oil, crunchy, fresh taste from Italian flat leaf parsley all together smothering AL dente linguine. Anytime, lunch or dinner, with buttery garlic bread and tossed green salad, and of course a glass of Pinot Grigio! Abundanza!!
Moore or Less Cooking
Tuesday 8th of May 2012
@anonymous- 2 tablespoons Olive Oil, 2-3 tbsp parsley chopped
Friday 4th of May 2012
Looks delicious! May I ask how much oil and parsley you used?
Wednesday 2nd of May 2012
Lovely! I can almost taste this wonderful dish! Thank you so much for sharing it and your precious memories on Thursday's Treasures Love! <3 and hugs!
Wednesday 29th of August 2012
Hi Debi! Thank you so much! Love your parties! Nettie
Moore or Less Cooking
Monday 30th of April 2012
Dear Miz Helen,I hope your honey bunny loves my clam linguine, I know my hubs does! Love your blog and I hope you have a wonderful week! Nettie
Sunday 29th of April 2012
My "Honey Bunny" is a big Clam Fan and he will just love this recipe. I will make it for him and surprise him. Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.Come Back Soon!Miz Helen