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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 Estate BlendHouse Blend, or Olio Santo

When hot, add the clams and

  • 5 garlic cloves, minced (fine)
  • A large pinch of red chili flakes
  • ½ cup white wine 

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.

photo credit: erin scott.  

Works well with

Olio Santo 500ml
Basil Oil 500 ml
Olio Santo 500ml Basil Oil 500 ml

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