Barilla® Linguine with Clams

  • 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


  1. 1
    Soak clams in water and sea salt for one hour
  2. 2
    Scrub well and rinse with fresh water
  3. 3
    Bring a large pot of water to a boil
  4. 4
    Heat half of the olive oil in a large skillet; add chopped garlic, red pepper flakes and sauté
  5. 5
    Add clams and white wine; cover skillet with a lid
  6. 6
    Cook over medium heat until the clams are completely open
  7. 7
    Discard any closed clams and half of the shells
  8. 8
    Leave some clams in the shell as a garnish
  9. 9
    Cook Linguine according to package directions
  10. 10
    Drain reserving some of the cooking water
  11. 11
    Add Linguine to the skillet with clams
  12. 12
    Toss well adding some of the cooking water if needed until the pasta is al dente and well combined with the sauce
  13. 13
    Stir in remaining olive oil
  14. 14
    Sprinkle with chopped parsley before serving

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