Food & Cooking Recipes Ingredients Seafood Recipes Simple Supper: Linguine with Clams 2.5 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 6 Ingredients Coarse salt and freshly ground black pepper 1 pound linguine ¼ cup extra-virgin olive oil 4 cloves garlic, finely chopped ½ teaspoon crushed red pepper flakes ¾ cup loosely packed flat-leaf parsley leaves, coarsely chopped Zest of 1 lemon ¼ cup dry white wine 3 pounds Manila clams, or cockles, scrubbed and rinsed 2 tablespoons unsalted butter Directions 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. 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. Rate it Print