Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- If the clams are live, soak them in salted water, then rinse. Boil the linguine in lightly salted water until very al dente.
- Warm olive oil with garlic cloves and chili flakes. Add the clams and white wine, cover, and cook until the shells open, about 5 minutes. Discard any that stay shut.
- Lift out most clams. Strain the pan juices if sandy, then finish the linguine in that liquid.
- Return the clams with chopped parsley, salt if needed, and black pepper. Toss and serve.
Shopping tip
Fresh amêijoas if you can get them, purged in salted water. Frozen clams in their liquor also work. Linguine or spaghetti.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.