New This Month

Linguine with Clams

  • Servings: 6


  • Coarse salt and freshly ground black pepper
  • 1 pound linguine
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
  • Zest of 1 lemon
  • 1/4 cup dry white wine
  • 3 pounds Manila clams, or cockles, scrubbed and rinsed
  • 2 tablespoons unsalted butter


  1. Bring a large pot of water to a boil. Add salt and pasta, and cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water.

  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in parsley, zest, 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve.

Reviews Add a comment

  • Gemini68
    8 MAR, 2013
    My 7 year old son says this recipe is awesome. It is quick, easy and delicious. Just be sure to have everything ready so that the garlic doesn't get too brown.We also substituted brocolette for the parsley.