Clams With Linguine

12 ingredients
10 steps

Ingredients

  • 1 bottle (8 oz.) clam juice
  • 1/2 c. white wine
  • 3 doz. littleneck clams
  • 1 c. finely chopped onions
  • 1 c. finely chopped carrots
  • 1/2 c. finely chopped celery
  • 2 tsp. minced garlic
  • pinch each thyme and red pepper flakes
  • 2 Tbsp. chopped parsley
  • 2 tsp. virgin olive oil
  • 1/4 tsp. salt
  • 1 lb. linguine, cooked

Directions

  1. 1
    Bring clam juice and wine to boil in saucepot.
  2. 2
    Add clams, cover and cook until shells open, 5 to 6 minutes.
  3. 3
    Transfer clams to bowl with slotted spoon; cool.
  4. 4
    Remove from shells and coarsely chop.
  5. 5
    (Discard any unopened clams.)
  6. 6
    Add onions, carrots, celery, garlic, thyme and pepper flakes to clam juice.
  7. 7
    Simmer over medium heat until vegetables are tender, 25 minutes.
  8. 8
    Stir in chopped clams, parsley, oil and salt.
  9. 9
    Toss sauce with pasta in serving bowl.
  10. 10
    Makes 6 servings.

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