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Linguine and Clams

Ingredients

  • 1/2 pound linguine
  • 2 tablespoons olive oil
  • 10 cloves garlic minced (adjust to your preference)
  • 1 cup white wine
  • 1/2 pound littleneck clams cleaned and left in shells
  • 1/4 cup fresh parsley chopped
  • Freshly grated Parmesan and diced tomatoes to garnish

Instructions

  1. Bring a pot of water to a boil and add linguine, cook until not quite al dente
  2. In a large saucepan, heat olive oil over medium heat, add garlic, cook until soft (2-3 minutes) careful not to burn
  3. Pour wine into same pan and bring to a boil
  4. Add clams, reduce heat to simmer, cover and cook until clams steam open (about 8 minutes, depending on size)
  5. Remove clams from pan, arrange in a pasta bowl, add pasta to wine/garlic sauce and cook for a minute or so.
  6. Transfer pasta to the bowl of clams
  7. Garnish with Parmesan, parsley, and diced tomatoes if desired