Spiced-Up Linguine with Clams

Photo: John Autry; Styling: Lindsey Ellis Beatty

Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)
Recipe from Cooking Light

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Recipe Time

Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 388
  • Fat: 13.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 21.5g
  • Carbohydrate: 46.6g
  • Fiber: 2.4g
  • Cholesterol: 46mg
  • Iron: 15.9mg
  • Sodium: 336mg
  • Calcium: 90mg


  • 12 ounces uncooked linguine
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed red pepper
  • 6 canned anchovy fillets, chopped
  • 4 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1/4 cup clam juice
  • 30 littleneck clams
  • 2 tablespoons butter
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. 1. Cook the pasta according to package directions, omitting salt and fat. Drain.
  2. 2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.
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