TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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Directions

In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.

Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.

Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.

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5

Newest Ratings and Reviews

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  • on January 03, 2014

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    If you love clams, wine and have little time to cook, I recommend this recipe. Your only prepping are the garlic and jalapeños. I used a food processor for both for mincing. I kept the jalapeño chunky a bit and just used half a jalapeño, but modify as desired. I agree with Joe from Long Beach that you should follow the method used on tv which surprised me that the recipe was different. I followed the recipe and it was tasty, but I did notice a heavy wine flavor and feel if you add clams last after the sauce with wine is more reduced would be even better. Dinner was ready in no time.

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  • on December 25, 2013

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    This was really delicious and so simple to do. I followed Nadia's method from the TV special: Saute the garlic and jalapeno, add wine, tomatoes and parsley and bring to the boil, then add the clams and cover to steam them open. I also chugged the remainder of the wine bottle while doing this, just like Nadia.

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  • on December 17, 2012

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    Yum so tasty and the jalapeno gives it a nice kick. Also a very simple recipe. You Rock Nadia G!

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