Recipe courtesy of Joanne Weir

Linguine with Clams

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  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 6 servings
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1/4 cup extra virgin olive oil

2 cloves garlic, thinly sliced

3/4 cup dry white wine (such as Sauvignon Blanc)

3 pounds Manila clams or other small clams, cleaned and scrubbed

Salt and freshly ground black pepper

1 pound fresh linguine

2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish

2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes


  1. 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.
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