Clams and Linguini

 This is a family favorite anytime of year.  I like to use fresh clams.  The secret is to add some extra virgin olive oil at the end and some fresh minced garlic with the fresh parsley.  Yum.

  • 1lb linguini or spaghetti
  •  3 lbs of little neck clams or cockles
  • Optional...1 pint shelled fresh clams with juice (can substitute canned if you cannot find fresh)
  • 1/2 cup white wine
  • 1/4 cup olive oil and a splash before serving
  • 1 TBS red pepper flakes
  • 6 cloves garlic minced (reserve one minced clove to add at end)
  • 1/4 cup fresh parsley minced for garnish
  • 1/2 cup reserved pasta water (optional for thinning sauce)
  • salt and pepper to taste
  1. Cook pasta in salted boiling water el dente, drain and set aside tossed with some olive oil and salt to prevent clumping.  Reserve a 1/2 cup or more for thinning sauce)
  2. In large skillet add olive oil red pepper flakes and garlic reserving 1 minced garlic clove for later.  Saute one minute being careful not to brown garlic
  3. Add cleaned clams, and white wine and cover pot to steam open (about 5 minutes)
  4. Add shelled clams, and clam juice (optional)
  5. Add pasta salt and pepper and toss til combined
  6. Add remaining raw garlic and splash of olive oil and toss off heat
  7. Add some reserved pasta water if you like more liquid
  8. Add parsley and serve
Click here to read the blog entry about this great recipe!
Clams and Linguini
Total Time:0 hour(s) 50 minutes
Prep Time:30 min.
Cook Time:20 min.
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