Linguine with Clams & Lemon-Garlic Oil

Linguine with Clams & Lemon-Garlic Oil
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  • ¾ cup extra-virgin olive oil
  • 1/3 cup dry white wine
  • 2 lb. small clams (I like littlenecks), rinsed and scrubbed to remove grit
  • 4 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper
  • ½ cup coarsely chopped fresh flat-leaf parsley; more for garnish
  • ¾ lb. dried linguine
  • + 2 more ingredients
    • 1 lemon
    • ¼ tsp. crushed red chile flakes

Put a large pot of salted water on to boil. Peel five 1-inch-wide strips of zest from the lemon with a peeler. Cut the lemon in half for juicing later. Heat the oil in a large skillet over medium heat. Add the garlic and lemon strips and cook, shaking the pan occasionally, until the garlic star...

View full recipe at Fine Cooking


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