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Clams with Squid Ink Pasta

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(Recipe ID: 271)

Serves 1 ; Yields 1

Preparation time: 80 minutes; Cook time: 20 minutes

Source: Recipe from Hoppin' John's Lowcountry Cooking by John Martin Taylor. Copyright, 2000, 1992, Houghton Mifflin Company; used by permission of the author.

Black squid ink pasta; dramatic and delicious!


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 1/4 lbs. Squid Ink Pasta *

    Any pasta will do, however, we believe our squid ink pasta adds wonderful flavor

  • 1/4 cups Extra Virgin Olive Oil *
  • 5 cloves garlic
  • 3/4 cups Strained clam juice
  • 1 teapsoon Herbs de Provence *

    1 tablespoon mixed chopped herbs such as basil, parsley, and oregano

  • 2 Tablespoon unsalted butter
  • 12 medium clams, steamed and chopped (about 1/2 cup)


Steamed Clams:

Put the clams in a large bucket of salty water and add some cornmeal and black pepper.  The clams will purge themselves of sand within an hour.  Then steam the clams until they just open.  Do not overcook them or they will toughen.  A dozen medium-large clams, about 2 1/2 to 3 inches in diameter, will yield 1 1/2 cups clam juice.  Figure a dozen clams for each diner.  One-quarter pound of uncooked dried flat pasta makes one serving.

Pasta and Sauce:

Bring a large pot of water to a rolling boil, add a pinch of salt, and return to a boil.  Cook the pasta in the water, uncovered, while you prepare the sauce.

Heat the oil with the garlic over medium heat until the oil is permeated wit the garlic flavor; do not let the garlic brown.  Add the clam juice and herbs and allow about half of the liquid to evaporate.  Increase the heat a bit and whisk in the butter.  Add the clams, stirring to coat them well, then serve at once over hot cooked pasta.

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