1 Picture
Ingredients
- 1/2 cup unsalted, roasted almonds, coarsely chopped
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon plus 1/4 cup olive oil
- Kosher salt
- 4 large garlic cloves, thinly sliced
- 3/4 teaspoons crushed red pepper flakes
- 1/4 cup dry white wine
- 2 pounds littleneck clams, scrubbed
- 12 ounces linguine
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Mix almonds, chives, parsley, and 1 tablespoon
oil in a small bowl; season with salt and
pepper. Set aside.
Heat remaining 1/4 cup oil in a large
pot over medium heat. Cook garlic and red
pepper flakes, stirring occasionally, until
garlic is softened, about 2 minutes. Add wine,
bring to a boil, and cook until reduced by
half, about 2 minutes.
Add clams and increase heat to
medium-high; cover pot. Cook, shaking pot
occasionally, until clams have opened,
5–8 minutes (discard any that do not open).
Meanwhile, cook pasta in a large pot
of boiling salted water, stirring occasionally,
until al dente. Drain, reserving 1 cup pasta
cooking liquid.
Add pasta and 1/2 cup pasta cooking liquid
to clams and toss to coat. Cook, tossing and
adding more cooking liquid as needed, until
sauce coats pasta, about 2 minutes; season
with salt and pepper.
Serve linguine and clams topped with
reserved almond-herb mixture.
Per serving: 750 calories, 30 g fat, 5 g fiber
Nutritional analysis provided by
Bon Appétit
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