Jul 14 2026
Restaurants›The Tasting Room›Linguine & Clams Recipe

Linguine & Clams Recipe

Inspired by The Tasting Room
Time30m
Serves4

Make Linguine & Clams Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pasta

Seafood

Aromatics & Vegetables

Liquids

Seasoning

Method

Preparation

  1. 1

    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. 2

    Chop ingredients

    Finely chop the garlic and shallots. Roughly chop the parsley and set aside.

Cooking the Pasta

  1. 3

    Boil the linguine

    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 a cup of pasta water.

Cooking the Sauce

  1. 4

    Sauté aromatics

    In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and shallots, and sauté until fragrant and translucent, about 2-3 minutes.

  2. 5

    Add clams and liquids

    Add the rinsed clams to the skillet along with the white wine, chicken broth, red pepper flakes, salt, and black pepper. Stir to combine.

  3. 6

    Steam the clams

    Cover the skillet and increase the heat to medium-high. Allow the clams to steam for 5-7 minutes or until they have opened. Discard any clams that remain closed.

  4. 7

    Combine pasta and sauce

    Add the cooked linguine to the skillet with the clams, tossing to combine. If the mixture seems dry, add reserved pasta water as needed.

  5. 8

    Finish with lemon and parsley

    Stir in the lemon juice and fresh parsley. Toss everything together until well combined.

Serving

  1. 9

    Plate and serve

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

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