Rating: 4.33 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.

Unknown origin, April 2006 (published), Martha Stewart Living, November 2006, The Martha Stewart Show, Unknown origin

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Servings:
6
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Ingredients

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Directions

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  • 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.

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  • 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.

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Reviews (1)

6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/08/2013
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.