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Linguine and Clam Sauce Recipe from Jenna’s Book, White Jacket Required

I’m so excited to share with you this recipe for Linguine and Clam Sauce from my friend, Jenna’s new book, White Jacket Required: A Culinary Coming-of-Age Story. Jenna is such a sweet person. Her blog, Eat, Live, Run, is how I got to know her. My dear friend, Aggie, actually introduced me to Jenna’s blog. If you read her blog, you know what I mean; if you haven’t, you need to.

She shares a lot about herself, what she cares about in addition to amazing recipes. So I kinda felt like I already knew her before we finally met this year. I was so happy to…she’s just as funny, sweet and cute (she has the cutest shoes & little outfits) in person as she is on her blog. I love her recipes too, okay, I just love everything about her!

When I heard her new book was coming out, I was so excited and when I was invited to receive a review copy, I was even more thrilled. I couldn’t put the book down when I started it. I cheered her on, I cried for her and I smiled when she found love. I really felt like I was reading a novel even though I knew full well I was reading about Jenna’s life. I love how she shares a few recipes at the end of each chapter…including this wonderful recipe for Linguine and Clam Sauce.

Jenna was kind enough to sit down and answer some questions I had for her and I’m happy to share them with you! And a big oooops on my part, I called her non-fiction book a novel!

When and why did you start your blog?

I started the blog when I was in culinary school back in December of 2007. I wanted to share my experience with family and friends.

Would you recommend culinary school to others in a similar situation as yours?

Yes! I definitely recommend culinary school to others looking to gain a greater understanding about food and cooking. It was such a valuable experience and I don’t regret it for a second. That being said, I do think you can become an incredibly successful chef and/or food writer without attending cooking school. It really just depends on the individual and what their goals are. This particular path worked for me.

Can you tell us a little bit about what was going on while you were writing your novel? How was it juggling everything?

Well, first of all, it’s not a novel. It’s nonfiction! Some parts probably read like a novel though, which is a good thing! :) Since this was my first time writing a book, I’m not sure if my writing process could be considered “normal” or not. Basically, I told myself that I wouldn’t go to sleep at night without writing 1,000 words. Every day. 1,000 words. Those words could be tossed out the next, but getting myself into a habit of constantly writing helped me immensely. Writing a book is tough, for sure, but not impossible! The first sentence is always the hardest…then it goes from there.

What is your most favorite recipe from the book?

My favorite recipe in the book is linguine and clams—it’s always been my favorite meal! Somehow it always tastes best when my mom makes it for me though.

What do you want others to take from your book after reading it?

I want others to figure out what their passion is in life and go for it! I’m a big believer in taking big risks in order to see big rewards. You’ll never get anywhere by sitting on your couch wishing your life away. If you have a dream you need to go after it!

I hope you pick up her book, I know you’ll enjoy it as much as I did!

Now onto the Linguine and Clam Sauce! It’s a super simple recipe and not too many ingredients.

One thing I have to say about this recipe is, it’s really quick to prepare. Love that. From cooking the garlic to getting the pasta into the pot, it’s only 10-12 minutes.

I have actually never had canned clams before and was so happy that they are easy to work with and taste good! We’re lucky here in Florida to have a long clam season but this gives me new ideas and I’m excited to try new things with canned clams.

Easy peasy and it’s great as leftovers too. I’m so guilty…I ate 2/3 of the pan by myself and before I could even start photographing the plated dish, I had to gobble down a whole plate!

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Linguine and Clam Sauce Recipe

Yield: 4

A note from Jenna Weber: hands down, my favorite dish. Since there's no need to buy fancy live clams from the seafood counter, you can make this year-round.

Ingredients:

8 ounces dried linguine
1 tablespoon extra-virgin olive oil
1 large shallot, minced
3 (6.5 ounce) cans clams, drained, with ½ cup juice reserved
Juice of one lemon
¼ teaspoon red pepper flakes (or to taste)
½ cup freshly grated Parmesan cheese

Directions:

Cook the pasta in boiling salted water until al dente. Drain and set aside.

Heat olive oil in a large pan over medium-high heat until it shimmers. Add minced shallot and sauté until very soft and tender, about 5 minutes.

Add clams and continue to cook for another 3 to 4 minutes. Add reserved clam juice, lemon juice, and red pepper flakes. Bring to a simmer and cook for 3 minutes.

Toss pasta with sauce, adjusting red pepper flakes to taste. Divide among four plates and serve with freshly grated Parmesan cheese on top.

Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.


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Serve with some crusty bread and a glass of white wine and you’re golden!

Huge, huge congrats to you, Jenna! I’m so happy for you and proud of you! So thankful to be able to call you a friend!

Disclosure: I was provided with a review copy of White Jacket Required. All of the opinions expressed are my own and yep, there are affiliate links in this post.

29 Responses to “Linguine and Clam Sauce Recipe from Jenna’s Book, White Jacket Required”

  1. 1
    Averie @ Averie Cooks — August 31, 2012 @ 2:46 am

    Awesome interview with Jenna and so jealz that you got your hands on the book already – I am so excited for when it comes out!

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  2. 2
    Rachel @ Baked by Rachel — August 31, 2012 @ 7:56 am

    Lovely! I can’t wait to check out her book. My husband would truly love this dish (he’s the big seafood fan of the house)!

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  3. 3
    Ali @ Gimme Some Oven — August 31, 2012 @ 9:22 am

    This pasta looks absolutely amazing!

    And I love your interview with Jenna! Finishing up the book right now. :)

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  4. 4
    Kiersten @ Oh My Veggies — August 31, 2012 @ 9:34 am

    Great interview! You know it’s a good book when it’s non-fiction but feels like a novel. :)

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  5. 5
    Sommer@ASpicyPerspective — August 31, 2012 @ 9:53 am

    Oooo, seafood pastas are my weakness… one of my weaknesses. It looks heavenly!

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  6. 6
    Bev @ Bev Cooks — August 31, 2012 @ 10:26 am

    That was my fave recipe too! Now I need to make and eat it asap. Like, an hour ago.

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  7. 7
    Angie — August 31, 2012 @ 11:11 am

    Great looking recipe! I can’t wait to read the book myself!

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  8. 8
    Chung-Ah | Damn Delicious — August 31, 2012 @ 12:53 pm

    Great interview! I totally need to get her book. As for the linguini, YES PLEASE! I used to eat this all the time growing up. So glad I can recreate it at home :)

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  9. 9
    Cassie — August 31, 2012 @ 2:16 pm

    What a fun interview…two of my favorite gals in one place. This linguine sounds outstanding and I can’t wait to get my hands on the book. Lovely post!

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  10. 10
    Parsley Sage — August 31, 2012 @ 5:07 pm

    Awesome interview! And this linguine is totally swoonable. Love :)

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  11. 11
    Julie @ Table for Two — August 31, 2012 @ 9:06 pm

    I can’t wait to read her book! I have a feeling it’ll be one of my favorite books :) this pasta looks so delicious!!

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  12. 12
    Jeanette — August 31, 2012 @ 9:09 pm

    I’m passing this recipe onto my son who’s living off campus this year – he’d love this simple recipe!

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  13. 13
    Laurie {Simply Scratch} — September 1, 2012 @ 1:58 pm

    Love Jenna… and Linguine & Clam Sauce… this is happening and soon! Great interview Julie :)

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  14. 14
    Tara @ Unsophisticook — September 1, 2012 @ 5:30 pm

    Hmm, wonder if my kids would eat this? Gonna make them try it. :D

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  15. 15
    Lisa | With Style and Grace — September 1, 2012 @ 7:42 pm

    What a great post & interview! I’m so proud of Jenna & the release of her new book, so exciting! Oh that that pasta dish, looks delicious!

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  16. 16
    Brian @ A Thought For Food — September 1, 2012 @ 8:55 pm

    YES! This is totally the clam sauce recipe I grew up with and damn do I love it.

    And a lovely interview!!!

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  17. 17
    Hayley @ The Domestic Rebel — September 2, 2012 @ 10:03 am

    Totally drooling! I’ve actually never had clams (I know, weird!) but this would be an easy “ice-breaker” recipe for me to try methinks. Can I eat the whole bowl?!

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  18. 18
    Erin @ Texanerin Baking — September 3, 2012 @ 1:27 pm

    I’ve got to check out that book! And I don’t even like clams but your pictures make this look irresistible. They look so warm and inviting!

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  19. 19
    claire @ the realistic nutritionist — September 4, 2012 @ 11:25 am

    What an amazing interview!And this dish looks INCREDIBLE!

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  20. 20
    Julia {The Roasted Root} — September 4, 2012 @ 11:42 am

    I love that you’re sharing one of Jenna’s recipes! I’m definitely going to pick up her book ASAP and have been eager to read it. I’m passing along the Very Inspiring Blogger award to you! I always love reading your posts and find your recipes to be deeeelicious! See details: http://roastedrootfood.com/2012/9/2/seasons-summer-flowers-a-nomination Hope you had a fun weekend!

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  21. 21
    addie @ culicurious — September 4, 2012 @ 2:15 pm

    yum, this looks great :)

    [Reply]

  22. 22
    cakewhiz — September 4, 2012 @ 3:15 pm

    i follow her blog and i am so happy that she has written a book too :D
    it was so nice of you to review her book and also share those questions and answers… i love getting to know other bloggers :)

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  23. 23
    Tasha @ ThatsSoYummy — September 4, 2012 @ 6:51 pm

    Ok so I could completely dunk my entire face into this bowl and eat the whole entire thing up… It looks absolutely delicious!

    [Reply]

  24. 24
    Liz @ A Nut in a Nutshell — September 4, 2012 @ 7:01 pm

    It’s really beautiful, but I can’t do clams. :( Can you just make me noodles?

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  25. 25
    Russell at Chasing Delicious — September 4, 2012 @ 7:10 pm

    This recipe looks fantastic! And what a great post. Now I want that book!

    [Reply]

  26. 26
    Alice Choi — September 5, 2012 @ 12:31 am

    OMG, this looks delicious!! I can’t wait to get her cookbook! When does YOUR cookbook come out? :P

    [Reply]

  27. 27
    Meghan — September 7, 2012 @ 10:30 am

    Lovely post Julie and what a great looking dish! Looking forward to checking out Jenna’s blog & book!

    [Reply]

  28. 28
    Jen L | Tartine and Apron Strings — September 16, 2012 @ 5:57 pm

    Hi, I found your little corner of the world by accident! Well, it’s a happy accident because your blog is delightful! This pasta alone sends me to dream-land! Lovely! ‘Til next time…

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  29. 29
    Rachel — September 20, 2012 @ 5:50 pm

    Hmmm — I don’t know that I’ve ever had anything “clam.” But it looks SO simple … I need to expand my easy recipe repertoire.

    What do clams taste like?

    [Reply]

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