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Epicurious

Steamed Clams with Pasta

4.4

(10)

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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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