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Spicy Linguine with Clams

Photo: Iain Bagwell
Total time 30 mins
Yield Serves 4
If you love heat, go for the full amount of chile flakes in this take on pasta alle vongole from Sunset reader Gail Lively, of Tucson. We suggest serving warm, crusty bread on the side to sop up the juices.


  • 8 ounces linguine
  • 2 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1/2 to 1 tsp. red chile flakes
  • 1 can (14.5 oz.) diced tomatoes
  • 1 bottle (8 oz.) clam juice
  • 2 pounds clams in the shell, scrubbed and rinsed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped flat-leaf parsley
  • Parmesan cheese

Nutrition Information

  • calories 358
  • caloriesfromfat 26 %
  • protein 16 g
  • fat 10 g
  • satfat 1.7 g
  • carbohydrate 52 g
  • fiber 2.6 g
  • sodium 1246 mg
  • cholesterol 58 mg

How to Make It

  1. Cook pasta according to package directions.

  2. Meanwhile, heat oil in a large, wide pot over medium-high heat. Add garlic and chile flakes and cook until fragrant, about 2 minutes. Stir in tomatoes and clam juice and cook until hot. Add clams, salt, and pepper. Cook, covered, until clams open, 4 to 5 minutes.

  3. Drain cooked pasta and put in a serving bowl. Pour clam sauce over pasta and sprinkle with parsley. Serve with cheese on the side.