• Bring a large pot of salted water to a boil. Add linguine and cook 9 minutes, until al dente. Drain, reserving 1/2 cup pasta water. Place pasta in a large bowl.

  • Meanwhile, heat 2 tbsp oil in a second large pot. Stir in garlic; cook 1 minute. Add clams, clam juice and wine. Bring to a boil, then reduce to a simmer and cover. Cook 4 to 6 minutes, until clams just open. (Do not overcook or they will become rubbery.)

  • Pour clams and juice, 2 tbsp oil, the parsley and salt into bowl with linguine. Gently toss. If desired, drizzle with more oil and top with more parsley.


Don't clam up when it comes to cooking mollusks! Just remember this: Shells should open when cooked; discard any that remain closed.

Nutrition Facts

330 calories; 8 g total fat; 520 mg sodium. 45 g carbohydrates; 2 g fiber; 16 g protein;