Jul 14 2026
Restaurants›First and Last Tavern Hartford›#15 Linguine & Clams Recipe

#15 Linguine & Clams Recipe

Inspired by First and Last Tavern Hartford
Time30m
Serves4

Fresh clams in their shell (white or red sauce)

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Ingredients

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Pasta

Clam Sauce

Method

Cooking the Pasta

  1. 1

    Boil the Pasta

    In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving some pasta water.

Preparing the Clam Sauce

  1. 2

    Clean the Clams

    Rinse the fresh clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.

  2. 3

    Cook the Clams

    In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant.

  3. 4

    Add Clams and Wine

    Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and let the clams steam for about 5-7 minutes, or until they open.

  4. 5

    Combine with Pasta

    Once the clams have opened, add the cooked linguine to the skillet. Toss gently to combine, adding a splash of reserved pasta water if needed to help create a sauce.

  5. 6

    Finish the Dish

    Stir in chopped parsley, lemon juice, and season with salt and pepper to taste. Serve immediately, garnished with additional parsley if desired.

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