Linguine with Littleneck Clams

This is an under thirty meal like no other.  Linguine with Littleneck Clams is so easy to prepare and yet so delicious.  One of my favorite parts of this meal is the presentation.  A piping hot bowl of pasta topped with clams – sensational!  Perfect for a weeknight meal or a special dinner.  Need I say more?  This recipe brings out the best in seafood and along with pasta – who can resist!



Linguine with Littleneck Clams

Servings 4


  • 1 lb box of linguine
  • 40-50 littleneck clams
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 2 tablespoons unsalted butter
  • 3 tablespoons Italian parsley, minced


  1. Prior to cooking - prepare clams by soaking for 20 - 30 minutes in a bowl of cool water to remove any sand.  Remove clams from soaking liquid and rinse under cool water.   If any clams are open or have cracked shells, discard.

    Cook pasta as directed on package.  In a large saucepan with a tight fitting lid, heat olive oil over medium heat.  Add garlic and red pepper flakes, cook until fragrant, add white wine.  Bring to a rolling boil, add clams and cover.  Cook for 4 - 5 minutes or until all of the clams are open.  Turn off heat, add butter and parsley, replace cover and let stand until the pasta is ready.  Drain pasta and pour over the clam mixture.  Gently toss pasta with the clams and sauce.  Divide into serving bowls.