| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound dry linguine or spaghetti
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 3 tablespoons finely chopped garlic
- 1/2 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 1/4 cup water
- 36 little neck clams, scrubbed
- 3 tablespoons finely chopped flat-leaf parsley
- Freshly ground pepper
- Grilled bread, for serving (optional)
Instructions
- Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
- While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
- Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 521 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 26 mg |
| Sodium | 582 mg |
Reviews
Made this tonight….it was ok, nothing special. It was kinda flat and not a lot of flavor.
Not a lot of flavor. Simple recipe, just not that tasty.
This is my go-to recipe. If you don’t salt the pasta water enough, it will be bland. If you salt well, your pasta will be seasoned enough to meld with the other flavors. I always use fresh clams from a little stand at the beach. The juice they release seasons the dish perfectly. You also MUST use a dry white wine such as a Sauv Blanc. Using a Chardonnay or Pinot Grigio will ruin the taste as the flavor profiles are vastly different from a Sauv Blanc or other dry white wine.
I really like this recipe. I will definitely make it again. I added some of the reserve clam juice as a matter of personal preference. All in all I really enjoyed it
This is a very useful recipe. I would definitely add clam juice, a good bottle of Sauvignon Blanc and a dash of cream. Squeeze of lemon at the end.
This is excellent every time!
Well I used canned clams, the stores didn’t have any fresh at a decent price, I used to regular size cans of chopped clams in natural juice I added a little more garlic than suggested and cooked the pepper flakes a little longer, I used the clam juice instead of water and tossed pasta mixture with juice of a lemon oh the wine I used was Woodbridge Chardonay…..I am very happy with myself and how I made this. It turned out amazing……
Outstanding. I used clam broth instead of water. Once clams opened i removed and chopped them and added them back to the sauce. i also added lemon zest and juice of lemon..
Absolutely delicious!
Marginal. Bland. I was excited to cook this dish b/c it was so easy. Followed the recipe and substituted clam juice for water, as some recommended. My problem w/ this recipe is that the wine [I used chardonnay] seemed to overpower the dish and give it a strange taste. I added fresh parmesan, dash of lemon zest with a small squeeze of lemon to doctor it up. Just not for me.