Chuck's pasta and clams

By Chef Chuck Hughes
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A delicious pasta and clam dish whose flavours spell out 'I love you', 



  • 1 cup dried pasta
  • 1 tablespoon Chuck’s extra-virgin olive oil
  • 1 large shallot, minced
  • 1 garlic clove, micro-planed
  • 100 - 150 gram cans clams, drained, with 1/2 cup juice reserved, chopped fine
  • 3 pats of butter
  • 1/4 teaspoon Chuck’s red pepper sauce (or to taste)
  • Fresh parsley, chopped, garnish
  • Fresh ground black pepper


  1. Cook the pasta in boiling salted water until al dente. Drain and set aside.
  2. Heat olive oil in a large pan over medium-high heat until it shimmers. Add minced shallot and garlic and sauté until very soft and tender, about five minutes.
  3. Add the chopped clams and continue to cook for another three to four minutes. Add reserved clam juice and the butter; toss the pasta in the sauce and season with fresh ground black pepper, salt and parsley.  Serve in a BIG pasta bowl for sharing and eat immediately.  ENJOY!

Optional: Toss pasta with sauce and add Chuck’s Red Pepper Sauce for a kick, salt and pepper to taste.


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