ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Clams with Linguine and Spring Garlic

Yield 4 servings
"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.


  • 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

How to Make It

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

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

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

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

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