Barilla Linguine with Clams

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Ingredients for 4 people

  • 340g Barilla® Linguine
  • 50 Fresh littleneck clams
  • 6 Tablepsoons extra virgin olive oil (evoo) 
  • 2 Cloves garlic chopped
  • 1/2 Teaspoon red chili pepper flakes
  • 240ml White wine
  • 12g Fresh Italian parsley chopped
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  • 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 pack directions.
    Make sure you reserve some of the cooking water for later.
  • 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 and Sprinkle with chopped parsley before serving
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