Barilla® Linguine with Clams

Blue Box Linguine

Made with

Barilla Linguine

  • Prep
  • Cook
  • Skill

  • 395
  • 12g
    Total Fat
  • 46g
    Total Carbohydrate
  • 21g
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Ingredients for 8 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


  • 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
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