Linguine & Clams recipe served on a plate, by The Courtney Room
Jun 08 2026
Restaurants›The Courtney Room›Linguine & Clams Recipe

Linguine & Clams Recipe

Inspired by The Courtney Room
Time30m
Serves4

White wine, garlic, butter, chili, fine herbs

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

Seafood

Sauce

Method

Preparation

  1. 1

    Cook the Linguine

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

  2. 2

    Prepare the Clams

    While the pasta cooks, rinse the clams under cold water to remove any sand and grit. Discard any clams that are open and do not close when tapped.

Cooking

  1. 3

    Make the Sauce

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the red chili flakes and sauté for another minute.

  2. 4

    Add Clams and Wine

    Pour in the white wine and bring to a simmer. Add the clams, cover the skillet, and cook for 5-7 minutes until the clams open up. Discard any unopened clams.

  3. 5

    Combine with Pasta

    Add the cooked linguine to the skillet with the clams. Stir in the butter, parsley, and basil. If the pasta seems dry, add reserved pasta water a little at a time. Season with salt and black pepper to taste.

Serving

  1. 6

    Serve

    Serve the linguine and clams immediately, garnished with extra parsley and chili flakes if desired.

More from The Courtney Room