Prep Time
5 Mins
Cook Time
15 Mins
4 Servings

How to Make It

Step 1

Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander.

Step 2

Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. (Remove each clam with tongs as it opens and discard those that do not open.) Transfer open clams to each of 4 shallow bowls.

Step 3

Add linguine to clam cooking liquid and toss well. Transfer pasta to each bowl on top of clams. Sprinkle with chopped fresh parsley right before serving.

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Ratings & Reviews

Beckydoll's Review

June 11, 2012

mrsmilli's Review

January 27, 2012
Ok, so I cheated...I used a can of clams and dried parsley. The small can had the exact amount of juice called for. Then, I served sprinkled with seasoned Italian breadcrumbs and grated Parmesan. (This made the dish.) Delicious! The best pantry scavenger meal ever!

nipsy357's Review

June 03, 2010