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Linguine with Clams


  • 24 - 36 Little Neck Clams
  • 1 16oz Container Fresh Chopped Clams (or Frozen)
  • 1 16oz Bottled Clam Juice
  • 1 Large Onion, Chopped
  • 2 Cloves Garlic, Minced
  • 1/4 tsp. Crushed Red Pepper
  • 2 tbls. Olive Oil
  • 1 Cup Dry White Wine
  • 2 tbls. Parley


Cook pasta according to package directions.  Drain; keep warm.

Heat oil in a medium saucepan and cook onions until slightly translucent.  Add minced garlic and crushed red pepper, cook an additional 2 minutes.  Stir in white wine and reduce by half.  Stir in clam juice and chopped clams.  Cook sauce at a medium simmer until clams are thoroughly cooked but still tender.  Add parsley and serve over pasta.

Meanwhile, rinse little neck clams.  Place clams in a large pan and add water until clams are halfway submerged.  Cover pan and bring water to a boil.  Remove clams when they open and are fully cooked.  Arrange little neck clams around pasta dish.