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Linguine with Clams

2 dozen manila or littleneck clams, scrubbed
1/2 cup dry white wine
1/4 cup extra virgin olive oil
1 large garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup chopped fresh flat leaf parsley
1 pound linguine or spaghetti, cooked

1. Put clams and wine in a large pot. Cover and cook over high heat for about 5 minutes until clams open. Transfer opened clams to a bowl using a slotted spoon, leaving broth in the pot. Discard any unopened clams.

2. Strain clam broth by pouring it through a fine-mesh sieve into a small bowl. Set broth aside.

3. Put olive oil, garlic and pepper flakes in same pot and cook over medium heat, stirring occasionally, just until garlic turns color.

4. Add clams, broth and parsley and stir well to combine. Heat just to simmering. To serve, toss clams with cooked pasta.

Prep time: 15 minutes
Cook time: 15 minutes
Serves 4
Westside Market

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