Linguine with Clams

Name: Linguine with Clams
Ingredients: Coarse salt and freshly ground black pepper; 1 pound linguine; 0.25 cup extra-virgin olive oil; 4 cloves garlic, finely chopped; 0.5 teaspoon crushed red pepper flakes; 0.75 cup loosely packed flat-leaf parsley leaves, coarsely chopped; Zest of 1 lemon; 0.25 cup dry white wine; 3 pounds Manila clams, or cockles, scrubbed and rinsed; 2 tablespoons unsalted butter

4.3

(6)

1 Review

By

Martha Stewart Editors

Updated on February 9, 2021

Servings:

6

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.

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.