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Linguine with Clams

Author Jacqueline


  • 3 dozen littleneck clams about 3 lbs.
  • 1 lb. linguine
  • 1/4 cup extra-virgin olive oil
  • 3 cloves garlic minced
  • 1/4 tsp. red pepper flakes or to taste
  • 1/2 cup dry white wine
  • 2 Tbs. unsalted butter
  • 3 Tbs. fresh flat-leaf parsley finely chopped
  • Scrub the clams well under cold running water.


  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and stir occasionally until the water returns to a boil. Cook according to the package directions until al dente.
  • While the linguine is cooking, in a large saucepan over medium heat, heat together the olive oil, garlic and red pepper flakes until the garlic softens and is fragrant but not browned, about 3 minutes. Add the clams and wine and cover. Increase the heat to high and cook, shaking the pan occasionally by its handle, until the clams have opened, about 4 minutes. Remove from the heat and discard any unopened clams. Add the butter and swirl the saucepan to melt the butter into the cooking liquid.
  • Drain the linguine and return it to its cooking pot. Pour the clams and sauce over the linguine and mix gently. Transfer to a serving platter or individual pasta bowls, dividing the clams evenly. Sprinkle with the parsley and serve at once. Serves 4.