Recipe courtesy of Nadia G and Nadia G
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.

Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.

Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Spring Linguine

Recipe courtesy of Michele Urvater

Linguine Crab

Recipe courtesy of Ruth Rogers

Alfredo Linguine

Linguine Spiaggia

Recipe courtesy of Grano Pasta Bar

Linguine with White Clams

Recipe courtesy of Food Network Kitchen

Linguine with Tuna Puttanesca

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword