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Linguine with Clams


To top off my week of cooking seafood, I have some linguine with clams for you. I wanted to go light with the sauce and also use up some food in my pantry. Which resulted in this light and simple sauce that has a bit of a spicy kick (I would have added more red pepper, but my husband can't handle the spice like I can).  So add the crushed red pepper according to your preferences. I also only had whole wheat linguine on hand so that is what I used, but normally for this meal I prefer regular pasta. Keep reading for the recipe.


I hope everyone has a nice weekend! I'm going camping, what are you doing?

1 pound linguine
5 tablespoons olive oil
4 cloves garlic, minced
2 dozen little neck clams, scrubbed
1 tablespoon crushed red pepper flakes (add a little extra if you like spice)
1 cup dry white wine
1/4 cup clam juice
14 oz. diced tomatoes
1/2 cup parsley, chopped

In a large pot, bring salted water to boil. Cook linguine according to package directions.

Meanwhile, in a large pan, heat olive oil over medium high heat. Once hot, add garlic and saute for under a minute. Add clams and red pepper flakes and cook for 1 minute, then add wine, clam juice, and tomatoes and simmer until clams open. About 8-10 minutes.

Once clams are open toss with linguine and parsley. Serve immediately.


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