Recipe courtesy of Joanne Weir
Show: Cooking Live
Save Recipe Print
Total:
22 min
Prep:
10 min
Cook:
12 min
Yield:
6 servings

Ingredients

Directions

Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.

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

Alfredo Linguine

Linguine Spiaggia

Recipe courtesy of Grano Pasta Bar

Linguine Crab

Recipe courtesy of Ruth Rogers

Cook's Ham Linguine

Linguine alle Vongole

Recipe courtesy of Esca

Bacon-Tomato Linguine

Recipe courtesy of Food Network Kitchen

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Browse Reviews By Keyword