Ingredients
- 2 tablespoons olive oil
- 2 dozen Little Neck Clams, cleaned and scrubbed
- 1/2 cup finely chopped onions
- 2 tablespoons chopped garlic
- 1/4 cup dry white wine
- 1 pound linguine, cooked until tender
- 2 tablespoons finely chopped fresh parsley leaves
Directions
In a large saute pan, with a lid, add the oil. Heat the oil over medium heat. When the oil is hot, add the clams. Season with salt and pepper. Cover and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to saute for 2 minutes or until the shells completely open, discard any shells that do not open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well. Serve on a large platter. Drizzle with olive oil and serve.
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By srdiamond_10099651
los angeles, CA
on January 29, 2010
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Love this recipe! Basic & just the way I like it, not over seasoned. I served this family style and my guests were eating the left over broth from the serving dish, I think they liked it too!
I added the juice of a whole lemon,squeezed over the top just before serving.
By jacquie9
edgewood, KY
on May 21, 2009
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I made these last night [ first time ever cooking clams ] and my gosh they are GREAT! Talk about easy, tasty - and its such fun to watch them POP open. Simply delicious---Thanks Emeril!
By cgcarver_8849995
Fullerton, CA
on February 18, 2008
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As a standard recipe for Garlicky Clams goes this is it. Pleasureable but nothing speople. Makes the kitchen smell good.
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