- Main
- Shellfish
- Italian
- Stovetop
Ingredients
- 3 lb
littleneck clams, scrubbed
- 1 lb
linguine
- 1/4 cup
extra-virgin olive oil
- 6 cloves
garlic, thinly sliced
- 1/2 tsp
red chili flakes
- 1 cup
dry white wine
- 2 tbsp
extra-virgin olive oil, for finishing
- 1/2 cup
flat-leaf parsley, chopped
salt, to taste
black pepper, freshly ground, to taste
- 1
lemon, cut into wedges (optional)
- Pescatarian
- Dairy-free
Contains wheat (linguine) and shellfish (littleneck clams).
Worked out from the ingredients.
Steps
- Step 1
Put the clams in a bowl of cold water for 10 minutes to let them spit out sand, then lift them out (leaving the grit behind) and scrub the shells under cold running water. Discard any that are cracked or that stay wide open when you tap them.
10 min
- 3 lb littleneck clams
- Step 2
Bring a large pot of water to a boil and salt it well (about 1 tablespoon salt). It should taste like mild seawater.
10 min
- salt
- Step 3
Meanwhile, heat 1/4 cup olive oil in a large deep skillet or wide pot over medium heat. Add the garlic and chili flakes and cook gently, stirring, until the garlic is fragrant and just turning pale gold, about 2 minutes. Don't let it brown.
2 min
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic
- 1/2 tsp red chili flakes
- Step 4
Pour in the wine, turn the heat to high and let it bubble for 1 minute. Add the clams, cover the pan, and steam until the shells open, 5 to 8 minutes, shaking the pan once or twice. Turn off the heat and discard any clams that stayed shut.
8 min
- 3 lb littleneck clams
- 1 cup dry white wine
- Step 5
While the clams steam, drop the linguine into the boiling water and cook 2 minutes short of the package time, so it is still quite firm. Before draining, scoop out 1 1/2 cups of the starchy pasta water.
8 min
- 1 lb linguine
- Step 6
Add the drained linguine to the pan with the clams along with 1/2 cup of the pasta water. Cook over medium-high heat, tossing constantly with tongs, until the pasta finishes cooking and the liquid turns glossy and clings to the strands, 2 to 3 minutes. Add more pasta water a splash at a time if it looks dry.
3 min
- 1 lb linguine
- Step 7
Off the heat, add the parsley and the remaining 2 tablespoons olive oil and toss hard for another 15 seconds to bring the sauce together. Season with black pepper and salt only if needed (the clams are briny). Serve right away in warm bowls, with lemon wedges if you like.
1 min
- 2 tbsp extra-virgin olive oil, for finishing
- 1/2 cup flat-leaf parsley
- salt
- black pepper
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026