Linguine with Clams & Lemon-Garlic Oil

Linguine with Clams & Lemon-Garlic Oil
Photo by


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

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


Best Wine Deals

See More Deals

Snooth Media Network