Recipe courtesy of Michele Calise
Save Recipe Print
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute. 

Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open. 

While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente. 

Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Spaghetti alle Vongole

Recipe courtesy of Debi Mazar|Gabriele Corcos

Tagliatelle con Vongole

Recipe courtesy of Rachael Ray

Vongole al Cartoccio: Clams Cooked in Foil

Recipe courtesy of David Rocco

Linguine alla Chitarra with Clams, Guanciale and Pea Tendrils

Recipe courtesy of Bruce Kalman

Grilled Seafood with Linguine

Recipe courtesy of Katie Lee

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Country Ham Carbonara

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories