My linguini w/ clams recipe

Linguini w/ clams recipe:


  • 15-20 littleneck or other small clams in the shell, scrubbed
  • 1/2 pound linguini
  • 3 tbsp. pure olive oil
  • 3 garlic cloves, diced small
  • 1 tsp. crushed red pepper flakes
  • 1 c. white wine
  • 1/2 bunch italian parsley, chopped


  1. Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
  2. Add linguini to boiling water, and cook until slightly underdone, pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium heat, and add olive oil, garlic and chili pepper. Saute gently, reducing heat if necessary so garlic doesn’t brown.
  3. Add white wine, clams, and cover. Clams should open in about 2  minutes. Add hot drained pasta, cover, and shake the pot gently. Allow to simmer for another 2 minutes until it’s done to taste.
  4. Discard any clams that haven’t opened. Add the parsley and shake pan to distribute evenly. Transfer to a plate or bowl. Garnish with more parsley.




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