Ready in 45 minutes
Prep/CookTime : 30-60 minutes
WITH FRESH CLAMS
Heat the oil in a medium skillet over low heat; stir in garlic and onion. Saute over low heat 2 minutes (do not brown); add the red pepper; saute 1 minute. Add the white wine and clams & simmer, uncovered, 10 minutes. Discard any that have not opened.
WITH CANNED CLAMS
As above but use only the juice from the clams when preparing sauce. Add clams at the last minute and heat up. DO NOT OVERCOOK or they will toughen up badly
Meanwhile, cook the linguine in plenty of boiling salted water until al dente, about 6 minutes.
Drain pasta. Toss the linguine with the clam sauce, lemon juice, and parsley.
This simple recipe is the method I have used for many years and I just love it. Short of using fresh clams it turns out as good as you can get.
robinmoorehollandsworth 3y agoVery bland. Never caught the taste of clams.
JaredNava 4y agoThis made my mouth happy
yukipang 6y agoThis is a great receipe...couldn't believe how easy it was and tasted great. I did use extra garlic and loved it!
Robpugl 6y agoWhile I was making this dish it looked like it was going to be a big nothing. I was suprised how great it tasted. I did add extra garlic and onions beliving these recipes never have enough garlic for my taste.
Xianti 6y agoThis was delicious! In my version (as seen in photo), I used both canned baby clams and its juices in addition to some whole fresh littleneck clams for extra clam goodness. The fresh clams were simmered with the juices during the sauce-making. Then, as suggested in the recipe for canned clams, the baby clams were added to the sauce at the last minute. I love clams!
Deltacow 6y agoGreat recipe! I'll have to try it with fresh clams next time, canned was okay but definitely lacking in something.
KeithD1949 6y agoWhat really impressed me is that not only is it very good, it is very low fat campaired to fixing it with a stick of butter.
carolc912 7y agoI omitted the onion and we all loved it
jiml 9y agoThis simple recipe is the method I have used for many years and I just love it. Short of using fresh clams it turns out as good as you can get. [I posted this recipe.]