| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 1 large or 2 small servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes
- 1/3 cup dry white wine
- 1 dozen littleneck clams, scrubbed
- 1/4 teaspoon dried oregano
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 4 ounces linguine
- 1/2 cup loosely packed fresh flat-leaf parsley, chopped
Instructions
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don’t let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 998 |
| Total Fat | 42 g |
| Saturated Fat | 12 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 42 g |
| Cholesterol | 83 mg |
| Sodium | 1077 mg |
Reviews
Tried it tonight thr flavor is amazing! So easy to put together had dinner on the plates within 30min. I’ve made clams and linguine several times and was a little unsure of the taste without the lemon and parm, boy was I surprised! Thr clams came out so tender and the fresh clams left lots of flavor in the sauce. Made this exactly as it says and I don’t think I would tweak it other than a little lemon and a little more garlic.
Did I miss it, or did this recipe forget to tell you when to add the wine!
OMG, this was way better than any I’ve had in a restaurant. I usually order red clam sauce because white has always been too BLAH. Not this-it was OFF THE CHARTS delish! Of course, I did make ONE change. One garlic clove-NO WAY! I used 6. Even my wife loved it. Will make over & over again!
I watched this morning and wanted to make this recipe. Followed Valerie’s instructions to the “T” and it came out fantastic!
Even took her lead and poured the whole meal into one large pasta bowl and ate it myself!
Great taste and clean clams are key!
This was fantastic!! It was our Friday Lenten dinner tonight, just perfect! The broth that develops is perfect for bread dunking!
Excellent! I’ve made linguine with clam sauce many times. This was simple, quick, & tasty!
Soo delicious
Great recipe. We had a larger group so I doubled the pasta and tripled the clams. Easy to prepare last minute and unique as a dish I take to parties
This recipe is so simple and so flavorful. I used to fuss around with lemon and parmesan but this version needs no fancy-ing up.l Delicious and easy. Dinner in 25 minutes or less.
What has happened to this site. It is sooooo hard to find a recipe and then to print it is another story. Why?????