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Clam Linguini
Clodagh McKenna's Clam Linguine + Kale Caesar Salad
Nathan Congleton / TODAY
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The sweet juices of fresh clams mingle with white wine, chile and garlic in this classic Italian dish, to create a fragrant sauce that coats the pasta. This is one of my favorite suppers to make during the summer, as it's fast to prepare and cook.

Technique tip: Stir the pasta for one minute once you have added it to the water so that it doesn't stick together.

Swap options: Instead of clams you can use prawns, shrimp, mussels or lobster. This recipe is traditionally a white pasta dish, but you can add good quality tinned or ripe fresh tomatoes if you wish.


    • 2 tablespoons olive oil
    • 2 cloves garlic, crushed
    • 1 red chile, finely chopped
    • 1 cup white wine
    • 1¾ pounds fresh clams, cleaned
    • 1 teaspoon dried oregano
    • 1⅓ pounds linguini
    • 2 tablespoons chopped flat leaf parsley
    • Sea salt and freshly ground black pepper
  • To serve

    • Lemon wedges
    • Extra virgin olive oil, for drizzling


1. Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Then stir in the garlic and chile and cook for two minutes. Add the white wine, clams and dried oregano, turn up the heat to high, cover the pan and cook for about 8-10 minutes, until all the clams have opened.

2. Meanwhile, cook the linguini in a big saucepan of boiling salted water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water (which you can use to stop the pasta from clumping together if needed).

3. Once the clams have all opened, pour the sauce into the drained pasta, add the flat-leaf parsley, season with salt and pepper and toss so that the sauce coats the pasta. Use the remaining pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon and a drizzle of extra virgin olive oil.

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How to make delicious clam linguine and kale Caesar salad

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