Linguine With Clams – a delicious recipe with clams, cherry stone, olive oil, thyme, white wine, linguine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Cook linguine according to package directions until pleasantly al dente.
2
Steam clams, first the quahogs and then the cherry stone or manillas, by placing them in an appropriately sized pot with a tight lid. Heat over medium high heat and steam until clams have fully opened. Discard any opened clams. Save any juice that has collected. When cool enough to handle, roughly chop clams. Set aside.
3
Meanwhile, heat olive oil in large pan (one that will be big enough to hold all the cooked pasta). Add garlic, chili flakes, and thyme. Saute until very fragrant. Add white wine and any clam juice (drained of grit). Boil rapidly until sauce has thoroughly reduced.
4
Add cooked linguine to the pan and toss with lemon zest, clams, and parsley. Season with fresh ground pepper and serve immediately.
133
kcal
Calories
15
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 quahog clams, 2 pounds cherry stone or manilla clams, 1/4 cup olive oil, 1/4 teaspoon dried thyme, and more.
Yes, Linguine With Clams falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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