Linguine with Clams, Sweet Potato, and Country Ham

Linguine with Clams, Sweet Potato, and Country Ham
Photo by Scott Phillips


  • 8 oz. dried linguine
  • 4 lemon wedges (optional)
  • 2 large cloves garlic, finely chopped
  • 24 littleneck clams, well scrubbed
  • 2 tsp. canola or grapeseed oil; more as needed
  • ¼ tsp. crushed red pepper flakes
  • Kosher salt
  • + 4 more ingredients
    • 1 large sweet potato (about 12 oz.), peeled and cut into ½-inch dice (about 2 cups)
    • 2 loosely packed cups fresh flat-leaf parsley leaves (from a 3-oz. bunch)
    • 4 oz. country ham (uncooked or cooked), preferably with some fat, cut into 2 x ¼-inch strips (about 1 cup)
    • 2 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc

Bring a 6- to 8-quart pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain in a colander. Meanwhile, heat the oil in a 6- to 8-quart Dutch oven (or other heavy-duty pot) over medium-high heat until shimmering hot. Scatter the ...

View full recipe at Fine Cooking


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