Clams and Pan Seared Tuna in a Peppery Salty Broth Recipe

North Atlantic Surf Clams cooked in a Peppery Broth in a Linguini bed topped with Pan Seared Tuna steaks.

Course Main Course
Cuisine Fish and Seafood
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people


  • ½ lb Dry Linguini pasta
  • 4 tbsp butter
  • 1 tbsp Olive oil
  • 3 tbsp Chopped Parsley
  • 5 Minced Garlic Cloves
  • 1 tbsp heaping Fresh Cracked Black Pepper
  • ½ tsp Pepper Flakes
  • 1 cup Dry white wine
  • 2 lbs 24 Surf Clams
  • 1 tsp Grated Lemon Zest
  • 8 oz Fresh Tuna
  • Salt and Pepper to taste


  1. Pasta: Boil a large pot of Sea Salted water. Cook pasta al dente (check the package for timing). Al dente means the pasta is still firm but cooked without having a raw inside. When cooked, drain and add cold water for the pasta to stop cooking until needed.
  2. Sauté on medium heat 2 tbsp butter, 2 tbsp parsley, ½ tsp pepper flakes, 1 heaping tbsp fresh ground black pepper, 5 cloves of garlic finely minced. Cook about 5 minutes until the garlic is golden brown.
  3. Add 1 cup of white wine. Add clams. Cover and cook on medium heat until clams have opened. Discard any clams that did not open.
  4. Cut Tuna into a ¼ inch medallions. Season with salt and pepper. Heat large pan with 2 tbsp butter and olive oil. Wait until oil and butter is bubbling and add tuna. Cook for about 3 minutes, turning once. Use a slotted spoon or tongs to remove cooked tuna.
  5. Add drained linguini to the clams, clam juice, 1 tbsp of butter, lemon zest and warm up until pasta is ready.
  6. Plate linguine and clams, add the Tuna on top, garnish with parsley.

Recipe Notes

Capt’n Kenny likes it very spicy. You can reduce the amount of Pepper on the broth to half if you don’t like it too spicy.