Classic Linguine with Clam Sauce

Classic Linguine with Clam Sauce
Photo by Scott Phillips


  • 2 to 3 medium cloves garlic, minced
  • ¼ tsp. crushed red pepper flakes (optional)
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • ½ cup dry white wine, such as Pinot Grigio
  • 1 lb. linguine or spaghetti
  • 4 lb. littleneck or Manila clams, or cockles
  • ½ cup extra-virgin olive oil
  • + 2 more ingredients
    • Freshly ground black pepper
    • Kosher salt

Scrub the clams under cold running water, then place in a deep bowl and cover with cool water. Add 2 Tbs. salt and swirl with your hands to dissolve the salt. Let sit for about 30 minutes at room temperature to purge any grit. Without disturbing the sediment in the bowl, transfer the clams to a ...

View full recipe at Fine Cooking


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