Tom Sellick's Linguine and Clam Sauce

Martha Price


Remember Tom Sellick? That heartthrob actor from the 1970's and 1980's? This is his recipe, as he prepared it on the now defunct program, "Hour Magazine", starring Gary Collins.
Gary stated that it was one of the best recipes they had ever featured on the show!
I can attest that it is very good! Fast and easy, too!


★★★★★ 1 vote

3 - 4
10 Min
Stove Top


  • 1 lb
  • 1/3 c
    olive oil
  • 1/2 stick
    (1/4 cup) butter
  • 3 clove
    garlic, pressed or minced
  • 4
    6.5 oz. cans minced clams, including liquid
  • 1 tsp
    dried oregano
  • 1/4 tsp
    pepper, or more, to taste
  • 2 Tbsp
    chopped fresh parsley
  • ·
    grated romano cheese

How to Make Tom Sellick's Linguine and Clam Sauce


  1. In large pot of boiling water, cook linguine until just tender.
  2. Meanwhile, in small saucepan, heat oil and butter until butter melts. Add garlic; cook until golden. Stir in clams with their liquid, oregano, pepper and parsley. Cook until heated, about 5 minutes.
  3. Drain linguine, return to pot. Add clam sauce. Toss and serve with grated Romano cheese.

Printable Recipe Card

About Tom Sellick's Linguine and Clam Sauce

Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #easy #Clams #celebrity

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