Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
30 Mins
Total Time
30 Mins
Serves 4 (serving size: 1 cup pasta and about 7 1/2 clams)

Traditionally made with crushed red pepper, this recipe uses fresh chiles. Serrano chiles are hot; for less heat, use Fresno chiles.

How to Make It

Step 1

Place a 12-inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 12 clams on another plate; cover to keep warm. Remove meat from remaining clams; coarsely chop, and add to plate. Re-cover; keep warm.

Step 2

Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams; toss. Divide pasta among 4 bowls; top each with 3 clams in the shell. Serve with lemon wedges.

Ratings & Reviews

3.5 stars

May 18, 2016
First off - the clams were expensive!  $1 each and 5 of them never opened, so tossed.  Anyway, I used white linguine as my market did not have whole wheat.  I also substituted red pepper flakes for the chile.  The recipe went together quickly.  I feel that next time I'll use garlic-infused olive oil and replace 1 T with butter to give the pasta a bit more flavor.  Would make again.