Fresh. Delicious. Hearty. Easy to make!


  • 1/2 onion (diced)
  • Garlic (minced)
  • Butter
  • Olive oil
  • Cherry tomatoes (chopped)
  • Tomato sauce
  • Cream
  • White wine
  • Fresh clams
  • Linguine pasta
  • Dried mixed herbs
  • Fresh basil leaves
  • Salt & pepper
  • Dried parsley for garnish


  1. Cook linguine in boiling water with olive oil and salt.
  2. In a large pan, heat up butter and fry the diced onion and garlic.
  3. Put in the chopped cherry tomatoes, tomato sauce, dried mixed herbs and stir for 15 min over low heat.
  4. Add in sugar, salt and pepper according to taste and add in freshly chopped basil. Add in a splash of white wine and cook for another 10 min until thick and flavourful.
  5. Remove sauce from heat and stir in cream until colour turns from red to orange.
  6. In another pan, cook the washed fresh clams with olive oil and garlic until shells just pop opened and remove from heat immediately. Be careful not to over cook.
  7. Toss cooked linguine into the creamy tomato sauce and coat it evenly. Then mix in the cooked clams and stir. If the sauce is too thick, add in a splash of pasta water if needed.
  8. Plate up and garnish with fresh basil and dried parsley for garnish.
  9. Bon appétit!

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