Leaving the clams in their shells adds visual interest.
36 small fresh clams (about 2 pounds), scrubbed
2 tablespoons cornmeal
2 teaspoons olive oil
3 tablespoons chopped shallots
1 1/2 cups dry white wine
1/3 cup minced fresh flat-leaf parsley
1/2 teaspoon salt
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon black pepper
8 garlic cloves, minced
8 cups hot cooked linguine (about 16 ounces uncooked pasta)
4 lemon wedges
How to Make It
Place clams in a bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.
Heat oil in a large non-stick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add wine, parsley, salt, peppers, and garlic; bring to a boil. Add clams; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove clams with a slotted spoon, and set aside.
Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams. Serve with lemon wedges.
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