Elle Peyarre’s Linguine del Mare recipe

My love for pasta started when I watched the 1988 movie ‘The Big Blue’ a romantic drama about deep sea diving set in Sicily. In elementary school, I was mostly accustomed to eating red-sauced pastas but when I saw this movie and saw that clear sauce on spaghetti noodles, I realize the sauce didn’t always need to be red which in turn started my quest to make the perfect ‘spaghetti del mare’. Buon Appetito!

Ingredients: Chopped clams (You can get fresh, I just use 5 cans of chopped clams and reserve half the liquid for the sauce), 1/2 cup extra virgin olive oil, 6 cloves of chopped garlic, handful of fresh Italian parsley, handful of shaved Parmesan cheese (or you can omit the cheese), 1/2 to 1 cup of white wine like Chardonnay, 1 box of pasta noodles like spaghetti or linguine.

Instructions: In a pan, heat extra virgin olive oil and stir the chopped garlic in and cook until its aroma is released and the garlic is lightly translucent not burnt. Add the chopped clams and stir 1/2 cup of the clam juice in. Add the white wine and lightly boil for about 10-15 minutes. Cook the noodles in a pot of lightly salted boiling water according to its instructions. When the pasta and the sauce are ready, I don’t mix it right away. I keep them separate. To make a plate for one, add the noodles, then add the sauce, after top with cheese (as much as you prefer), and then add a bit of fresh Italian parsley and serve.


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