Gourmet Recipes

Clamps Linguine

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Preparation time: Less than 30 min
Meal: Dinner, Lunch
Level: Easy
Cuisine: Italian
Wine Pairing: Rosé wine, White wine
Clamps Linguine - Marco Nardi - The Good Gourmet


for 4 people
  • 360g (0.8lbs) of Linguine Pasta
  • 900g (2lbs) of fresh clams
  • a bunch of parsley
  • 1 cup of white wine
  • 1 teaspoon of Italian Chili
  • 3 tablespoons of Extra virgin olive oil
  • a whole clove of garlic
  • salt, and pepper


  1. Pour the clams into a bowl and let tap water run over for about half an hour in order to let the sand
    come out; in the meantime, chop the parsley.
  2. Prepare a pan with olive oil, a whole clove of garlic, chopped chili.
  3. As soon as the oil is hot, pour the clams and cover the pan with a lid. Wait a few minutes until the clams open, add the glass of wine and cook for another 2 minutes until it is evaporated; remove the pan from the heat and filter the clams and clams’ broth with a sieve. Save the broth!
  4. My suggestion is to clean most of the clams, removing the shell, and keep the most beautiful in the shell.
  5. Cook the pasta for 9 minutes, “al dente”. Once cooked, drain it from the cooking water.
  6. In the meantime, in a clean pan, over medium heat, pour the clams’ broth, add some parsley as desired.
  7. Add the linguine and whisk. Plate up and serve hot. Enjoy!