Geoffrey Zakarian makes his Linguine with Clams, as seen on Food Network's The Kitchen, Season 30
Recipe courtesy of Geoffrey Zakarian

Linguine with Clams

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  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 40 min
  • Yield: 4 to 6 servings



  1. Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
  2. Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
  3. In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
  4. Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
  5. Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
  6. Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.