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Bon Appétit

Steamed Clams with Pasta

By Louisa Thomas Hargrave

4.4

(10)

Image may contain Food Pasta Spaghetti Animal Clam Sea Life Invertebrate Seashell Linen and Home Decor
Steamed Clams with PastaLeo Gong

Improv: Try mussels instead of clams; substitute basil for the parsley.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 pound linguine
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper

Preparation

  1. Step 1

    Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.

    Step 2

    Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.

    Step 3

    Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.

TagsPastaLinguineItalianEuropeanClamShellfishSeafoodParsleyHerbs & SpicesMainDinnerNut Free5 Ingredients or FewerEasySimmerBon Appétit
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