Hello Everybody! Today I am sharing with you my Linguine with Clams recipe! Clams are so delicious, both raw and cooked. Mixing clams with pasta makes for a tasty dish! Watch the full video to follow along as I cook this recipe step by step or continue scrolling for the written recipe.

Ingredients:

• 40 little neck clams, washed
• 8 oz. linguine
• 1 oz. butter
• 5 oz. dry white wine
• 5 garlic cloves, chopped
• 1 shallot, diced
• 2 oz. olive oil
• handful of parsley, chopped, (stems cut in half, optional)
• sprinkle of hot pepper flakes, optional

Begin by washing the clams three to four times to remove all of the sand. To clean the clams, place in a bowl and fill with water. Mix around and drain. Repeat three to four more times. Fill the bowl with water again and add salt to remove any sand left. Mix and let sit for about thirty minutes.

You can open some clams to serve raw as an appetizer with a little bit of hot sauce on top. It’s delicious!

Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions.

In a deep pan, drizzle the olive oil and warm up over a medium flame. Add the garlic and onion and fry over medium/low heat for about two minutes, making sure to mix around so it doesn’t burn.

Drain the clams and add them to the pan. Add the white wine, the oh yeah baby (hot pepper) if you like it spicy, sprinkle in some parsley and the parsley stems, pinch of salt and black pepper and stir all together. Cover the pan and let cook for about eight minutes, making sure to stir a few times in between. Once the clams open up, they are ready to eat!

Once the pasta is ready, drain and then place into the pan with the clams. Add the butter and stir until melted. Serve the linguine in a dish and add a few clams on top. Add some of the clam sauce to the dish and sprinkle some fresh parsley on top. Salute! Cin cin!