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Quick and Easy Linguine with Clam

This recipe is sure to impress so whether you’re hosting a dinner party or just want a quick weekday meal, if you like clams, this one’s for you. Enjoy!

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 6


For the Linguine:

    •    1 half lemon
    •    2 tbsps butter
    •    olive oil as needed
    •    1 lb. linguine noodles
    •    1/2 cup dry white wine
    •    6 cloves garlic, minced
    •    pinch red pepper flakes
    •    1 1/2 lbs. littleneck clams
    •    10 oz. canned clams with juice
    •    2 tbsps chopped parsley, plus more for garnish

For the Anchovy Breadcrumbs:

    •    olive oil as needed
    •    2 garlic cloves, minced
    •    pinch red pepper flakes
    •    2 tsps chopped parsley
    •    3 anchovy fillets, finely chopped
    •    1 cup panko breadcrumbs, plus more if needed


For the Linguine:

  1. Add the clams to a large bowl and cover with cold water. Allow to sit for 20 minutes to filter any sand or grit hiding in the clams. Drain, giving each clam a gentle scrub to wipe off any excess sand, and set aside until needed.

  2. Cook the linguine in salted boiling water according to package directions. Reserve 1/4 cup of pasta water, drain noodles, and transfer to a bowl with the reserved pasta water, drizzle of olive oil, and a splash of lemon juice. Begin cooking clams (I start my noodles and clams at the same time).

  3. In a large saute pan, heat 2 tablespoons of olive oil over medium heat. Add the garlic and red pepper flakes and saute 45 seconds. Add the clams, toss to coat, and cover. Every 2 minutes, uncover, toss, and transfer any opened clams to a bowl. Repeat for ten minutes until the last of the clams have opened. If there are a few clams unopened after ten minutes, discard. We don't like them.

  4. Transfer the opened clams back to the pan, crank the heat to medium-high, and add the canned clams with their juice. Bring to a simmer and add the wine. Simmer until reduced, about 5 minutes. Add the parsley and two tablespoons of butter. Cook for 2-3 more minutes.

  5. Once the sauce has reduced (should still run if pan is tilted), add the pasta noodles. I end up using 3/4's of my noodles and save the rest for whatever. Give them a twirl to coat in the clams/sauce.

  6. Serve with more fresh chopped parsley and anchovy breadcrumbs.

For the Anchovy Breadcrumbs:

  1. In a small saute pan heat a tablespoon of oil over medium high heat. Add the chopped anchovies and cook 2 minutes until starting to crisp. Add the garlic, red pepper flakes, and parsley, and cook 45 seconds.

  2. Add the breadcrumbs and a tablespoon of olive oil, cook while tossing in the pan to toast the crumbs. Once golden, transfer to a plate. Give it a taste and if it's too salty, add more breadcrumbs to mellow it out.

  3. Sprinkle over pasta and enjoy

This great family recipe is thanks to Vodka-and-Biscuits Recipes at


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