Nutritional Info

Nutrition Facts

Serving Size 1 (8g)

Calories 2
Calories from Fat 0 (0%)
Amount Per Serving %DIV
Total Fat 0g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 0.1mg 0%
Potassium 3mg 0%
Total Carbohydrate 0.5g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
Use the smallest clams you can find, such as Manila clams. New Zealand cockles have become widely available in my area and may have in your area, too. These work well also. ltalians use dime sized, tender, hard shell clams with beautiful zigzag markings. Either these clams are not very sandy, or they are well cleaned before they are cooked, because Italians do not bother to remove the clams from their shells before making the sauce. Linguine with clam sauce should not be served with grated cheese.
Prep time
15 min
Cook time
25 min
Ready In
40 min


Serves Tool

Serves To:USMetric
3 Pound(lb)  small hard shell clams, well scrubbed
1/3 Cup(c)  extra virgin olive oil, plus more for drizzling
4 Clove(clv)  garlic, finely chopped
2 Tablespoon(T)  fresh flat leaf parsley, chopped
1 Pinch(pn)  red pepper, crushed
1 Pound(lb)  linguine
1 Pinch(pn)  salt, to taste


Place the clams in a large pot with 1/4 cup water over medium high heat. Cover the pot and cook until the liquid is boiling and the clams begin to open. Remove the opened clams with a slotted spoon and transfer to a bowl. Continue cooking the unopened clams. Discard any that refuse to open. Reserve the clam juices. Working over a small bowl to catch the juices, scrape the clams from the shells, placing them in another bowl. Pour all of the liquid from the pot into the bowl with the juices. If the clams are sandy, rinse them one at a time in the clam juices. Pass the liquid through a fine mesh strainer lined with cheesecloth. Pour the oil into a skillet large enough to hold the cooked pasta. Add the garlic, parsley and crushed red pepper. Cook over medium heat until the garlic is golden, about 2 minutes. Add the clam juices. Cook until the liquid is reduced by half. Stir in the clams. Cook 1 minute more. Meanwhile, bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the linguine, gently pushing it down until the pasta is completely covered with water. Stir well. Cook, stirring frequently, until the linguine is al dente, tender yet still firm to the bite. Drain the pasta. Transfer the pasta to the skillet with the sauce and toss well over high heat. Add a drizzle of extra virgin olive oil and toss again. Serve immediately.

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