Randy Mayor; Jan Gautro
Yield
6 servings (serving size: about 1 cup pasta mixture)

Store live clams in your refrigerator for up to two days. Clams are a good source of iron; this dish provides almost half of the recommended daily allowance (18 milligrams) for women ages 25 to 50.

How to Make It

Step 1

Cook linguine according to package directions, omitting salt and fat. Set aside.

Step 2

Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden.

Step 3

Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper.

Step 4

Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.

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Ratings & Reviews

ktleyed's Review

JessicaJJM
March 09, 2013
Bit hit with my son - which says a lot! Easy to make too! I added extra garlic. Next time I'll add some hot paper flakes for a little kick.

KathyinManvel's Review

KathyinManvel
September 03, 2012
We love this dish. It has such a bright, fresh taste. I always used canned clams and do not add the littleneck clams. It is still really great.

Lightcook1's Review

CitrusBritt
September 24, 2011
N/A

JessicaJJM's Review

Lightcook1
June 29, 2011
N/A

CitrusBritt's Review

ktleyed
June 24, 2010
We go for this recipe at least once a month and are never disappointed! I usually use a combo of white wine, clam juice, and chicken broth. Also, I get nice frozen whole clam meats at my Asian grocer and switch those in for some or all of the canned clams (though canned baby clams are tasty too!). Finally, I go heavier on the black pepper and add a little crushed red pepper and parmesan cheese to finish the dish. It all comes together in as long as it takes to boil the noodles, and goes great with a salad or some fresh bruschetta. Yummy!