Ingredients Jump to Instructions ↓

  1. 1 dozen little neck clams -- scrubbed clean

  2. 2 tablespoons olive oil

  3. 4 cloves garlic

  4. 1/4 teaspoon red pepper flakes

  5. 3 tablespoons chopped parsley

  6. 1 cup white wine

  7. 12 ounces fresh linguine -- cooked and drained

  8. 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Stir in linguine and toss to coat. Serve immediately.


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