Add to favorites Remove from favorites




Ingredients for 4 people

  • 1 box Barilla® Linguine (can be substituted with Barilla® Spaghettoni)
  • 50 Fresh Littleneck Clams
  • 6 tablespoons (90 mL) Extra Virgin Olive Oil Divided
  • 2 cloves Garlic Chopped
  • 1/2 teaspoon (3 mL) Red Chili Pepper Flakes
  • 1 cup White Wine
  • 1/2 cup (170 g) Fresh Italian Parsley Chopped
Share ingredients

You copied text to clipboard:


  • Soak clams in water and sea salt for one hour
  • Scrub well and rinse with fresh water
  • Bring a large pot of water to a boil
  • Heat half of the olive oil in a large skillet; add chopped garlic, red pepper flakes and sauté
  • Add clams and white wine; cover skillet with a lid
  • Cook over medium heat until the clams are completely open
  • Discard any closed clams and half of the shells
  • Leave some clams in the shell as a garnish
  • Cook Linguine according to package directions
  • Drain reserving some of the cooking water
  • Add Linguine to the skillet with clams
  • Toss well adding some of the cooking water if needed until the pasta is al dente and well combined with the sauce
  • Stir in remaining olive oil
  • Sprinkle with chopped parsley before serving
Show more