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Linguine with Clams and Lime

This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

  • Servings: 4


Source: Martha Stewart Living, February 2016


  • Sea salt and freshly ground black pepper
  • 1 pound dried linguine
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 jalapeno chile, finely chopped
  • 1 1/2 cups dry white wine
  • Zest and juice of 3 limes
  • 2 pounds Manila or other small clams, scrubbed
  • 1 cup coarsely chopped fresh flat-leaf parsley leaves


  1. Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.

  2. While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.

  3. Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.

  4. Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.

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