Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1/2 cup finely chopped sweet onions

  3. 2 tablespoons chopped garlic

  4. 1/2 cup dry white wine

  5. 1/2 cup clam juice

  6. 1/4 cup chopped sun-dried tomatoes

  7. 2 dozen littleneck clams, cleaned and scrubbed

  8. 1 pound linguine, cooked al dente

  9. 2 tablespoons finely chopped fresh parsley leaves

  10. Kosher salt

  11. Freshly ground black pepper

  12. Extra-virgin olive oil for garnish

Instructions Jump to Ingredients ↑

  1. Heat a large heavy skillet (with a lid). Add olive oil and swirl to coat the pan. Gently saute onions and garlic until softened. Add white wine , clam juice, and sun-dried tomatoes . Bring to a simmer, then add the clams . Cover with lid and simmer about 6 to 8 minutes, until clam shells open up. Discard any shells that do not open.

  2. Add the cooked linguine , parsley, salt , and pepper . Toss to coat pasta , and saute another 2 minutes until pasta is heated through. Plate and drizzle with olive oil to serve. Crusty bread makes perfect accompaniment to sop up the juices.

  3. Yield: 4 to 6 servings


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