Linguine & Clams Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the littleneck clams under cold water to remove any sand or grit. Set aside.

2. 2

   Cook the Linguine

   In a large pot, bring salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine.

3. 3

   Sauté Garlic

   In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

4. 4

   Add Clams and Wine

   Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes, or until the clams open. Discard any clams that do not open.

5. 5

   Combine with Linguine

   Add the drained linguine to the skillet with the clams. Toss to combine, adding reserved pasta water as needed to create a sauce.

6. 6

   Add Herbs and Seasoning

   Stir in the chopped parsley and basil. Season with salt and black pepper to taste.

7. 7

   Serve

   Serve the linguine and clams immediately, garnished with additional parsley and basil if desired.