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In the Kitchen With Amelia & Teddy: Linguine and Clams

Note: Some people feel strongly against adding Parmesan to this dish. To those people, I ask this question: But have you tried it? (Because it’s delicious.)

Linguine and Clams

  • Makes


  • Meal
  • Prep

    10 minutes
  • Cook

    15 minutes
  • Total

    25 minutes


  • 1 ½ to 2 pounds manila clams
  • ¼ cup olive oil
  • 6 cloves garlic, thinly sliced
  • 1 pound dried linguine
  • 1 cup white wine
  • 1 to 2 teaspoons crushed red pepper, depending on how spicy you like things
  • 1 large bunch flat-leaf parsley
  • Grated Parmesan cheese


  • 1. Start bringing a large pot of salted water to a boil.

  • 2. Give the clams a nice rinse and a bit of a scrub. This removes any dirt and/or sand, and, as a bonus, reminds you of where they came from: the ocean! Set aside.

  • 3. Take the largest skillet you own and pour in the oil. Turn the heat to medium and add the garlic. Sauté, stirring occasionally, until fragrant, 2 to 3 minutes.

  • 4. Drop the linguine into the boiling water.

  • 5. Add the clams, wine, and crushed red pepper to the skillet. Cover and cook, giving the pan a shake once or twice, until the clams steam open, 7 to 10 minutes. Meanwhile, give the parsley a rough chop, stems and all.

  • 6. Right before the pasta becomes al dente, pull it from the heat and drain it. Add the drained pasta to the skillet and toss to coat. Add the parsley and toss some more.

  • 7. Divide among bowls and serve, unapologetically, with lots of Parmesan on top.

  • 8. (Reserve seasoning it until you’ve tried a bite—between the brine from the clams and the Parmesan, it may not need any more salt.)

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