Randy Mayor; Jan Gautro
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

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

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

September 24, 2011

JessicaJJM's Review

June 29, 2011

CitrusBritt's Review

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!