Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Olive oil

  2. 2 Little neck clams - cleaned, scrubbed

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1/2 cup 31g / 1.1oz Finely-chopped onions

  6. 2 tablespoons 30ml Chopped garlic

  7. 1/4 cup 59ml Dry white wine

  8. 1 lb 454g / 16oz Linguine - cooked until tender

  9. 2 tablespoons 30ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. In a large saute pan, with a lid, add the oil. Heat the oil over medium heat. When the oil is hot, add the clams. Season with salt and pepper. Cover and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to saute for 2 minutes or until the shells completely open, discard any shells that do not open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well.

  2. Transfer to a large platter. Drizzle with olive oil and serve.

  3. This recipe yields 4 to 6 servings.


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