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Spiced Up Linguine with Clams


Rate this recipe 4.8/5 (9 Votes)


  • 12 ounces uncooked linguine
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed red pepper
  • 6 canned anchovy fillets, chopped
  • 4 garlic cloves, minced
  • 1/3 cup dry white wine
  • 1/4 cup clam juice
  • 30 littleneck clams
  • 2 tablespoons butter
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Preparation time 23mins
Cooking time 23mins


Step 1

1. Cook the pasta according to package directions, omitting salt and fat. Drain.
2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.


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