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Barilla® Linguine with Clams

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Barilla® Linguine with Clams
1 hours


Main course


Ingredients for 4 people

1 BOX Barilla® Linguine
50 Fresh Littleneck Clams
6 TABLESPOONS Extra Virgin Olive Oil Divided
2 CLOVES Garlic Chopped
1/2 TEASPOON Red Chili Pepper Flakes
1 CUP White Wine
1/2 CUP Fresh Italian Parsley Chopped

Preparation 1 hours preparation + 15 minutes cooking
1. SOAK clams in water and sea salt for one hour

2. Scrub well and rinse with fresh water

3. BRING a large pot of water to a boil

4. HEAT half of the olive oil in a large skillet; add chopped garlic, red pepper flakes and sauté

5. ADD clams and white wine; cover skillet with a lid

6. Cook over medium heat until the clams are completely open

7. Discard any closed clams and half of the shells

8. Leave some clams in the shell as a garnish

9. COOK Linguine according to package directions

10. Drain reserving some of the cooking water

11. ADD Linguine to the skillet with clams

12. Toss well adding some of the cooking water if needed until the pasta is al dente and well combined with the sauce

13. STIR in remaining olive oil

14. Sprinkle with chopped parsley before serving