Recipe courtesy of Emeril Lagasse
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 to 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 2 dozen Little Neck Clams, cleaned and scrubbed
  • 1/2 cup finely chopped onions
  • 2 tablespoons chopped garlic
  • 1/4 cup dry white wine
  • 1 pound linguine, cooked until tender
  • 2 tablespoons finely chopped fresh parsley leaves

Directions

In a large saute pan, with a lid, add the oil. Heat the oil over medium heat. When the oil is hot, add the clams. Season with salt and pepper. Cover and saute for 6 to 8 minutes. Add the onions, garlic, and wine. Continue to saute for 2 minutes or until the shells completely open, discard any shells that do not open. Add the pasta. Season with salt and pepper. Continue to saute for 2 minutes. Add the parsley and mix well. Serve on a large platter. Drizzle with olive oil and serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Creamy Garlicky Mussels

Recipe courtesy of Tyler Florence

Pork with Clams

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Clam Chowder

Recipe courtesy of Foster's Clambakes and Catering

Pork and Clams

Recipe courtesy of Emeril Lagasse

Clam Pot

Recipe courtesy of Emeril Lagasse

Clams Casino

Recipe courtesy of Emeril Lagasse

Conchiglie With Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Chocolate Clams and Salsa

Recipe courtesy of Chuck Hughes

Sardinian Couscous with Clams

Recipe courtesy of Nigella Lawson

On TV

So Much Pretty Food Here