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.



Ingredient Checklist


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

  • 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).

  • 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.

Reviews (2)

51 Ratings
  • 5 star values: 10
  • 4 star values: 17
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 2
Rating: Unrated
Missing from recipe but included in video: 1) before cooking, soak clams in cold water for 20-30 mins for clams to purge themselves of sand, and 2) Add 2 TBS butter at end. Martha Stewart's crew got sloppy on this one.
Rating: Unrated
This looks awesome, I will try to make this soon.