Classic Linguine with Clam Sauce

Classic Linguine with Clam Sauce
Photo by Scott Phillips


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

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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