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Bring a little bit of Italy to your home (and your stomach)!

2024-04-25 Italy & Pasta Header

When you take a tour to the lands of the Bible, you visit sites of incredible Christian history and importance - but that's not all! You also get to experience the culture of the places you're visiting. And one thing is special to every culture: FOOD!

241117 November GR IT Special-1Get the Authentic Experience

Of course, the best place to try any country's cuisine is at a local restaurant. When you book a trip to Italy and Greece you'll be able to try DOZENS of local Italian and Greek dishes!

And don't forget about the incredible spiritual and historic sites you'll visit on your tour. Our Greece and Italy special this November is the perfect combination of culture and Christianity, and it's filling up fast - book your spot now!



Cooking Through the Bible: An At-Home Alternative

Here at Maranatha Tours, we're lucky to have a chef on staff! Our General Director, Greg "The Chef" Reilly, has spent years enjoying, studying, and cooking cuisine from the lands of the Bible. Today, he's sharing a little bit of what he's learned with all of us in his very own Linguine alle Vongole recipe!

Linguine Alle Vongole Edit


"To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It's incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Best I have ever had was in Venice."
- Greg "The Chef" Reilly


Click here to download the recipe in PDF form, or see the bottom of this email for the details. You can also send us an email and let us know if you would like us to mail a hard copy of the recipe card to you!

Chef Reilly has masterfully recreated these flavors, and now, you can too! We hope this recipe helps bring a little bit of Italy to your home (and your stomach!).

(And keep an eye out for a Greek recipe coming to your inbox next month!)


Linguine alle Vongole
Pasta with Clams

Soak 20 min. | Prep 10 min. | Cook 20 min. | Serves 3-4


  • 1 pound linguine
  • 2 pounds Littleneck clams
  • 6.5 ounces canned chopped clams in juice (or 13 ounces if not using wine)
  • 2 shallots, diced
  • 5-6 garlic cloves, chopped
  • 1/2 cup fresh parsley, chopped
  • 5 tablespoons extra virgin olive oil
  • 2-4 tablespoons unsalted butter
  • 1 squeeze fresh lemon juice
  • 1 cup white wine (traditionally chardonnay or sauvignon blanc)
  • Salt and pepper to taste
  • Fresh Parmesan cheese to taste
  • Red chili flakes to taste (optional)


  1. Place all clams in a bowl and cover with cool tap water. Soak for 20 minutes.
  2. Remove clams from water and scrub with scouring pad. Discard any open clams.
  3. Finely chop shallots and garlic.
  4. In a large sauté pan, add olive oil, shallots, and garlic. Sauté for 1-2 minutes at medium high heat (do not overcook or brown).
  5. Deglaze pan with white wine and canned clam juice for 3-4 minutes.
  6. Turn down to medium heat. Add scrubbed whole clams and canned chopped clams to pan. Cover and cook 5-8 minutes until the clams open. Discard any whole clams that do not open. Set pan aside.
  7. In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of salt. Add linguine and follow directions on box. Once cooked, drain but do not rinse.
  8. Add salt, pepper, chili flakes (to taste), butter, and pasta to the clam sauce and incorporate until butter is melted.
  9. Add parsley and Parmesan cheese to taste.
  10. Mangia (EAT)!