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Linguine with Baby Clams

From Chef Ed Brown's Sea Grill restaurant
/ Source: TODAY

Servings: 4


  • 2 Tbsp. olive oil
  • 2 Shallots, peeled, minced
  • 6 Clove garlic, peeled, sliced paper thin
  • 1/4 Tsp. red chili flakes
  • 2 lbs. Mahogany, cockles or any baby clams
  • 2 Tbsp. white wine
  • 1/2 Cup clam juice
  • 3 Tbsp. butter
  • 3 Tbsp. rough chopped flat parsley
  • 1 lbs. Linguine pasta cooked al dente

In a non-reactive large sauté pan, heat oil over medium heat.  Add shallots, garlic and chili and sauté 2 minutes (be careful not to brown).  Add clams and wine, cook 1 minute.  Add clam juice and butter, raise heat and bring to a boil.  Add cooked pasta and parsley and toss.  Serve.

If more liquid is needed, reserve 1 cup of salted, pasta cooking liquid and add to completed dish.