A Classic Italian Pasta Dish, with a Twist
Rochelle Bilow, recipe by Alison Roman, photo by Christina Holmes
Sure, you’ve had linguine with clams before—no doubt at a charming Italian bistro with red-checked tablecloths and tea lights in miniature glass cups. But we’re willing to bet you’ve never had linguine with clams like this. Light and clean-tasting, with a healthy amount of garlic, crushed red pepper flakes, and fresh chives and parsley, this dinner comes together in 25—count ‘em!—minutes. Instead of breadcrumbs, add crunch and flavor with chopped roasted almonds (trust us). White wine and olive oil round out the sauce, and all of a sudden it’s time to eat. Classic Italian with a twist, and in under 30 minutes? Salute!
LINGUINE AND CLAMS WITH ALMONDS AND HERBS
- ½ cup unsalted, roasted almonds, coarsely chopped
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon plus ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- 4 large garlic cloves, thinly sliced
- ¾ teaspoon crushed red pepper flakes
- ¼ cup dry white wine
- 2 pounds littleneck clams, scrubbed
- 12 oz. linguine
Mix almonds, chives, parsley, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Set aside. Heat remaining ¼ cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open).
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Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Add pasta and ½ cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper. Serve linguine and clams topped with reserved almond-herb mixture.