Name: Linguine with Clams
Yield: Serves 4
Cuisine: American
Ingredients: 8 ounces (225 g) dried linguine; ⅓ cup (17 g) chopped fresh flat-leaf parsley leaves; ¼ teaspoon crushed red pepper flakes; 36 littleneck clams (about 3½ pounds/1.6 kg or so), scrubbed; 1 cup (240 ml) dry white wine; ½ teaspoon dried oregano; 4 to 6 oil-packed anchovies; 6 cloves garlic, thinly sliced; 4 tablespoons (60 ml) extra-virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This traditional Italian recipe, found everywhere in Italy, highlights the sea flavor of clams and the delicacy of narrow ribbon pasta. You will also find it made with angel hair pasta but never with Italian-American red sauce. And remember that in Italy, grated Parmesan is never added to this seafood dish. Mussels are a great substitute for the clams in this recipe.