Ingredients
- 1 pound dry linguine
- 1/4 cup extra-virgin olive oil, plus more for serving
- 4 garlic cloves, slivered
- 1/4 teaspoon red pepper flakes
- 2 pounds littleneck or Manila clams, scrubbed and rinsed well
- 3/4 cup dry white wine, such as Pinot Grigio
- 1 lemon, juiced
- 3 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 2 handfuls fresh flat-leaf parsley, finely chopped
- 2 tablespoons lightly toasted and fried bread crumbs (optional)
Directions
Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 30 reviews
By obi chef kenobi
on August 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
classic recipe, always works well - skip the bread crumbs
By Flop A Dago
San Francisco
on January 22, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Fine Recipe however, no self-respecting Italian, whether he be from Liguria, Venizea, or Compania, would use linguine with clams nor would he put cheese on it. Amercians need to get over themselves that spaghetti is just for kids and prolitarites.
Tweeking recipes is what cooking is all about. Try the spaghetti and have fun with it!
By annkny
Greenwich, CT
on November 11, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this recipe was much easier than i thought, not intermediate level as posted (and i am a beginner. i have made this a few times and now add 2 shallots, 2 cans of minced clam with its juice and more garlic total 9 cloves. due to varying size of clams, i set aside in a bowl the clams that opened to prevent overcooking them then. my mother-in-law loves this dish and requests it again and again. thanks, Chef Tyler!
Read all 30 reviews