Recipe courtesy of James Peterson
Show: Cooking Live
Total:
30 min
Active:
10 min
Yield:
4 servings

Ingredients

Directions

In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce.

IDEAS YOU'LL LOVE

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Linguine with Clam Sauce

Recipe courtesy of Robin Miller

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Linguine and Clams

Recipe courtesy of Bobby Flay

Linguine with Shrimp and Lemon Oil

Recipe courtesy of Giada De Laurentiis

Shrimp with Garlic Cream Sauce Over Linguine

Recipe courtesy of Food Network Kitchen

Spring Linguine

Recipe courtesy of Michele Urvater

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Cooks vs. Cons

          9pm | 8c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking