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Linguini with Clams

Linguini with Clams

Gratefully modified from Alice Waters, The Art of Simple Food--you will be shocked how delicious this fast, simple recipe is!

Set a large pot of salted water to boil, for the pasta.

Wash well under cold water:

      2 pounds small-to-medium clams

If clams are especially sandy, soak in abundant cold water for 30 minutes then drain well.

Heat in a heavy-bottomed pan (cast iron works great):

      1 tbsp House Blend or Olio Santo

When hot, add the clams and

Cover and cook over medium-high heat until the clams open, about 6 or 7 minutes. Meanwhile cook al dente, in the salted boiling water:

      ¾ pound linguine

When the clams have opened, stir in:

Drain the noodles well, toss with the clam sauce and serve.

Serves 4

Note: if using a cast-iron pan be sure to pre-heat the pan on low for 10 minutes before beginning to cook.  Also, save a little pasta cooking water in case you need to add a bit back in after you've added the clams to the pasta.

Works well with

Korean Chili Flakes
Basil Oil 375 ml
Olio Santo 500ml
Korean Chili Flakes Basil Oil 375 ml Olio Santo 500ml

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