Linguini with Clams


Linguini with Clams

Servings 4 Servings


  • 12 ounces linguine
  • 2 tablespoons kosher salt, for pasta water
  • ¼ cup extra-virgin olive oil, plus more if needed
  • 2 shallots, finely chopped
  • 5 cloves garlic, thinly sliced
  • ¼ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • pounds little neck clams, cleaned
  • 1/3 cup dry sherry wine (Tio Pepe is my favorite) or dry white wine
  • ½ fresh lemon, zested and juiced
  • 1/3 cup chopped fresh parsley, divided
  • 1 scallion, green onion, sliced
  • 4 tablespoons butter,
  • crusty bread, for serving (optional)


  • Bring a large pot of water and salt to a boil. Add pasta and cook 8 to 10 minutes. Drain pasta in a colander and reserve ½ cup of pasta water.
  • Meanwhile, in a large skillet, heat ¼ cup olive oil over medium-high heat. Add shallots and sauté 3-4 minutes, until soft and translucent. Add the garlic and cook 20-30 seconds. Season with red pepper flakes, salt + pepper. Add clams, sherry, lemon zest, 2 tablespoons of parsley, and scallions; cover and cook 6-7 minutes (shaking pan a few times during cooking).
  • Throw away any unopened clams. Add butter and lemon juice. Add pasta to the pan with the clams and sauce (add pasta water to thin out sauce- if desired), stir to combine. Top with remaining parsley. Serve immediately. Enjoy!