Make Rodney Murillo’s Linguine with Clams

Whether you’re carbo loading for the 127th Boston Marathon coming up on Monday or just looking for a summery pasta dish to add to your repertoire, try this linguine with clams recipe from chef Rodney Murillo at Davio’s. Simple enough for a weeknight but fancy enough for date night, it’s the perfect combination of light and hearty so you can enjoy the flavors of summer all year round.


Servings: 2


  • 2 portions linguine
  • 2 tablespoons extra-virgin olive oil (a couple of generous drizzles)
  • 2 cloves garlic, thinly sliced
  • 1 cup white wine
  • 1 cup clam broth
  • 2 pounds Manilla clams
  • 8 each cherry tomatoes (skinless)
  • 1 each lemon, juiced
  • 1/4 cup parsley, chopped (a couple of handfuls)
  • 4 tablespoons butter, unsalted
  • 1 teaspoon salt, coarse


  1. Cook linguine in salted water to al dente.
  2. Heat a large skillet over medium high heat, add the olive oil and garlic (to golden brown). Add white wine, clam broth and Manilla clams. When clams open, toss with cherry tomatoes, lemon juice and fresh parsley.
  3. Reduce down to half, add the butter and let it melt for a few minutes to thicken consistency.
  4. Add cooked linguine to clam broth/clam pan and season with a coarse salt, to your taste.
  5. Split into 2 bowls and serve.

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