Linguine with Clams in Spicy Pernod Sauce Recipe

Name: Linguine with Clams in Spicy Pernod Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 small hard-shelled clams such as littleneck or Manila, well scrubbed; 1 teaspoon fennel seeds, coarsely crushed; 3 tablespoons olive oil; 2 scallions, finely chopped; 1 tablespoon minced garlic; 2 large plum tomatoes, seeded and chopped; 1/2 cup dry white wine; 1/4 cup water; 2 tablespoons Pernod; 1/4 to 1/2 teaspoon dried hot red pepper flakes; 12 oz dried linguine; 2 tablespoons unsalted butter; 1/4 cup chopped fresh flat-leaf parsley

Servings: persons

24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

1
Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
2
Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes.
3
Add oil and toss to coat clams.
4
Stir in scallions, garlic, and tomatoes, then saute, stirring, until tomatoes begin to soften, 2 to 3 minutes.
5
Add wine, water, Pernod, and red pepper flakes and bring to a boil.
6
Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes.
7
(Discard any unopened ones.)
8
While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
9
Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce.
10
Season with salt and pepper and serve immediately.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 small hard-shelled clams such as littleneck or Manila, well scrubbed, 1 teaspoon fennel seeds, coarsely crushed, 3 tablespoons olive oil, 2 scallions, finely chopped, and more.

Yes, Linguine with Clams in Spicy Pernod Sauce 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.

That's it — enjoy your meal!

Linguine with Clams in Spicy Pernod Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions