• Cooking Time: 5 to 7
  • Servings:
  • Preparation Time:


I adapted this from a recipe I found in Real Simple. It was my first attempt at cooking clams in their shells, and I must say it turned out well!


  • 1 lb linguine
  • 3 Tbsp extra-virgin olive oil
  • Minced garlic, added to taste
  • 14.5 oz can recipe-ready diced tomatoes
  • 1 c dry white wine
  • 1/4 tsp red pepper flakes
  • Kosher salt
  • 20 littleneck clams, rinsed
  • 1-2 cans chopped clams, drained


  • Cook linguine according to the package directions. Meanwhile, heat the oil in a medium skillet over medium heat.
  • Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and 3/4 tsp salt and bring to a boil.
  • Add the clams, cover, and cook until they open (5-7 minutes).
  • Discard any unopened clams.
  • After draining the linguine, return it to the pot and stir in the clams and sauce.
  • Divide among individual bowls and top with chopped parsley if desired.

Categories: Main Dish  Shellfish  Stove 
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