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

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

Preparing the Pasta

  1. 1

    Cook the Linguine

    In a large pot of boiling salted water, add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Preparing the Clam Sauce

  1. 2

    Prepare 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

    Sauté Garlic

    In a large skillet, heat the olive oil over medium heat. Add minced garlic (about 4 cloves) and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.

  3. 4

    Add Clams and Wine

    Add the rinsed clams to the skillet along with the white wine. Increase the heat to high and cover the skillet. Cook for about 5-7 minutes, or until the clams have opened.

  4. 5

    Add Seasoning

    Stir in red pepper flakes, chopped parsley, salt, and black pepper. Toss to combine and cook for an additional 1-2 minutes.

Combining Pasta and Sauce

  1. 6

    Combine and Serve

    Add the cooked linguine to the skillet with the clam sauce. Toss gently to combine, adding reserved pasta cooking water as needed to create a light sauce. Adjust seasoning to taste. Serve immediately with additional parsley if desired.

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