Clams with Linguine and Spring Garlic

Coastal Living
"To really taste the pure, delicate flavor of great clams, don't put more than three other ingredients with them," says Franz, who also suggests using the freshest garlic available.
4 servings


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1 1/2 pounds Manila or littleneck clams
1 (16-ounce) package linguine
1/3 cup extra virgin olive oil
4 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
1/4 teaspoon freshly ground pepper


Wash clams thoroughly, discarding any opened or cracked shells. Set aside.

Cook linguine 11 minutes according to package directions; drain and keep warm.

Saute garlic and thyme in hot oil in a large skillet 1 to 2 minutes or until garlic is tender.

Add clams, wine, and pepper to skillet, tossing gently. Cover and cook 3 to 4 minutes or until clams open. (Discard any unopened shells.)

Remove clams with a slotted spoon. Toss linguine with pan liquid; serve topped with clams.

Created date

May 2001