New This Month

Linguine with Clams and Peppers

For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Katherine Wolkoff

Source: Martha Stewart Living, June 2012


  • Coarse salt
  • 1 pound linguine
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped garlic
  • 1/3 cup finely chopped shallot (1 large)
  • 3/4 cup chopped Cubanelle pepper (from 1 large)
  • Generous pinch of red-pepper flakes
  • 1/4 cup dry white wine
  • 8 ounces bottled clam juice
  • 3 1/4 pounds clams in the shell, preferably littlenecks or cherrystones, scrubbed
  • 1/2 cup fresh parsley, finely chopped


  1. Bring a large pot of salted water to a boil, and cook pasta until just al dente. Drain.

  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, shallot, Cubanelle pepper, and red-pepper flakes; saute until translucent, about 4 minutes. Add wine; bring to a boil, scraping up browned bits. Add clam juice; return to a boil. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes, and discard any clams that have not opened after 6 minutes).

  3. Add linguine, tossing with tongs to combine with clams. Season with salt if necessary (depending on saltiness of clams), remove from heat, and add parsley. Serve immediately.


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