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Linguine with Spicy Clam Sauce


These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.

  • Servings: 4

Source: Martha Stewart Living, September 1996


  • 1 pound linguine
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 tablespoon salt, plus more to taste
  • 1 tablespoon olive oil
  • 1 small clove garlic, thinly sliced
  • 1 cup unsalted clam juice
  • 1 cup dry white wine
  • 2 1/2 pounds Manila clams, scrubbed (littlenecks can be substituted)
  • 2 tablespoons capers, rinsed
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped


  1. Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.

  2. Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.

  3. Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.

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