Recipe for Razor Clam Linguine

Professional forager Langdon Cook spills his culinary secrets for a delish linguine dish

By Seattle Mag February 11, 2015


This article originally appeared in the March 2015 issue of Seattle magazine.

1 1/2 cups razor clams, cut into 1/2-inch pieces
10 ounces linguine
1/4 cup butter
1/4 cup olive oil
1 cup onion, diced
4-5 cloves garlic, minced
1 cup white wine
2 cups tomatoes, diced
1 Tbsp. oregano, chopped (optional)
1 cup parsley, chopped
2 Tbsp. basil, chopped (optional)
saffron or red pepper flakes (optional)
1/3 cup Parmesan, grated

1. In a large saucepan, sweat the onions and garlic over medium heat in the butter and olive oil. Add wine (I add several strands of saffron to the wine half an hour beforehand) and cook for a few minutes, then add tomatoes and oregano and simmer 10–15 minutes. If sauce gets too thick, add a splash of water.

2. If using fresh pasta, add the razor clams to sauce when putting pasta into boiling water; if pasta is dried, wait until it is half-cooked and then add clams to sauce. The razors only need a few minutes of cooking.

3. Drain and toss pasta in a large bowl with sauce, parsley and any other herbs. Serve with Parmesan.

Read our full story on how to dig for razor clams here.


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