Linguine with Clams

I was originally going to try something different but towards the end of the afternoon, I got too hungry – to the point of starvation – so I just made Steamed Clams with Fresh Herbs (minus the black beans) with linguine.

When you’re hungry, you don’t have the patience to make it all pretty. I should make some garlic bread next time to soak up all the yummy juices.

Note: This is the same photo from the other post. I didn’t get a good photo mixed with linguine because it was at night and I was famished.

[100% organic & wild]


  • ½ lb linguine
  • 1 lb clams
  • 4 TBS olive oil
  • 2 TBS butter
  • 2 TBS red pepper flakes
  • Half bulb garlic, minced
  • ½ cup flat-leaf parsley, chopped
  • ¼ cup basil, finely chopped
  • 1 cup dry white wine
  • Salt & pepper to taste


Boil the linguine in salted water and add a few drops of oil to prevent sticking. Cook 1 minute short of al dente, remove from heat and drain (pasta should still be quite firm). Save a cup of pasta water.

Heat the oil on medium heat, then melt the butter and sauté the garlic. After 30 seconds, turn heat to high, add in the clams, wine, parsley, basil, pepper flakes, and season generously with salt & pepper.

When the clams open, around 7-8 minutes, add the pasta to the clams and use some pasta water if dry. Cook for 1 minute. Serve immediately.

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