Easy Linguine with Clams
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(11)
Ingredients
4 servings
- 12 ounces linguine
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- ⅛ teaspoon crushed red pepper flakes, optional
- ½ cup vegetable broth, or more, as needed
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds littleneck clams, cleaned
- 2 tablespoons chopped fresh parsley leaves
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Preparation
Step 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 2
Melt butter in a large stockpot or Dutch oven over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste.
Step 3
Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
Step 4
Stir in pasta and additional vegetable broth, as needed.
Step 5
Serve immediately, garnished with parsley, if desired.
Step 6
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Chef's notes
Clams are about $4.99-$6.99 per pound, and you can easily feed a family of four with 2 pounds.
To clean clams, rinse and scrub under cold running water. Soak in salt water for about 20 minutes to 1 hour to filter out sand and grit.
Serve with a salad and crusty bread or skillet dinner rolls.
