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Linguine with Clams

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Adjust Servings:
Pinch of Sea Salt
2 Garlic Cloves
Pinch of Red Chili Flakes
2 Tbsp Olive Oil
1/4 Cup Dry White Wine
20 Littleneck clams
1/2 lb Linguini
1 Fresh Lemon Juice
1 Cup Vegetable Broth
8 Tbsp Butter
1/4 Cup Fresh Parsley

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Linguine with Clams

Fast & Fancy Pasta


The most fast and fancy things you can make

  • 30 min
  • Serves 2
  • Easy




The easiest, budget-friendly pasta you will ever make, and it’ll be on your dinner table in just 15 min.



Bring a large pot of water up to a boil and season generously with salt. In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes. Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes. Use a slotted spoon to remove the clams to a bowl, then cover and set aside somewhere to keep warm.


Drain the liquid from the canned clams and add that to the pan with the veggie broth. Simmer and allow the liquid to reduce by half, about 5 minutes. While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente, about 8-10 minutes. When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice. Add the butter while stirring, a few pieces at a time, until fully incorporated. Taste for seasoning, and add more salt only if needed*, then stir in half of the chopped parsley.


Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors. Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.


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