Linguine with Clams
Briny clams steamed open in garlicky white wine and tossed with linguine, the coastal Italian-American classic that tastes like vacation.
Ingredients (serves 4)
- 2 lbs clams
- 12 oz linguine
- 5 cloves garlic
- 1/2 cup white wine
- 4 tbsp olive oil
- 2 tbsp butter
- 1/2 tsp red pepper flakes
- 1/4 cup parsley
- 1 lemon
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Save this recipeInstructions
- 1
Scrub the clams and soak them in cold salted water for 15 minutes to purge grit, then drain.
- 2
Boil the linguine in salted water until 2 minutes shy of al dente, reserving 1 cup pasta water before draining.
- 3
Heat the olive oil in a wide pot over medium and cook the sliced garlic and red pepper flakes until just golden, about 2 minutes.
- 4
Add the wine and clams, cover, and steam until the shells open, 5 to 7 minutes, discarding any that stay shut.
- 5
Add the linguine and butter and toss in the clam broth for 2 minutes so the pasta finishes cooking and drinks up the sauce.
- 6
Finish with chopped parsley and a squeeze of lemon, and serve in shallow bowls.
