Linguine with Fresh Clams in a Viogner and Garlic Pepper Sauce - Linguine with Fresh Clams in a Viogner Garlic Pepper Sauce - Portrait

Even in the beginning, we ate in a lot. And most of our dates were centered around what we were making for dinner. On one such occasion, we tore out of a magazine a recipe for linguine and clams, and then marveled at how wonderful it was, despite the decidedly unromantic backdrop of a bachelor pad, complete with rental furniture and rental kitchenware. It’s funny what young love can do to a couple.

That recipe is long gone, but that doesn’t matter, because we’ve made this so many times over the years that we’re able to do this by heart. A splash of this, a dash of that…

In about 20 minutes… dinner, is served.


Linguine with Fresh Clams in a Viogner Garlic Pepper Sauce - Detail

Linguine with Fresh Clams in a Viogner and Garlic Pepper Sauce

Cook Time: 30 minutes

Total Time: 30 minutes

Serving Size: Serves 2-4

Calories per serving: Nutrition content per full serving: 537 calories,

Fresh clams, steamed in wine, garlic and peppers; then tossed with red pepper and linguine and finished with fresh garden parsley. Serves 2-3 as an entrée, or 4 as a small plate.


  • • 8 ounces linguine pasta
  • • 2 pounds clams (recommend Venus, Manila, or Littleneck)
  • • 2 tablespoons olive oil
  • • ¼ teaspoon crushed red pepper flakes
  • • 3 garlic cloves, minced
  • • 1 ½ cups dry white wine
  • • Handful fresh Italian parsley, stemmed and leaves chopped (yield 2 tablespoons)
  • • 2 tablespoons unsalted butter
  • • Optional: Parmesan cheese and additional crushed , to finish


  1. Cook and drain pasta two minutes short of package directions (you should have a very al dente pasta), set aside.
  2. In a medium sauté pan, heat olive oil over medium heat, then add crushed red pepper flakes. Cook for about 30 seconds, then add half of the minced garlic. Cook for one more minute and add white wine and about 1 tablespoon of chopped parsley; then add clams in. Almost cover the pot and let clams steam for 2 minutes.
  3. Once the clams are open (this doesn’t take long, so watch the pot, and make sure the foam water doesn’t spill over), fish them out of the pot with stainless steel tongs and set them aside in a small bowl. Turn heat down to the lowest heat setting.
  4. Once clams are cool enough to handle, remove them from the shells and put them back in the bowl with any juice that has collected. Optional: Keep a few clams in their shells to serve 2-3 clamshells in each bowl.
  5. Add butter and remaining minced garlic, bring heat back up to medium, and cook for one minute. Add in pasta and clams, including any clam juice that has settled to the bottom of the bowl. Cook/toss pasta in the pot until much of the liquid has been absorbed, about 2-3 minutes. Note: some liquid should remain at the bottom of pot. Add most of the remaining parsley (saving just 2-3 pinches to garnish with) and toss again.
  6. Transfer pasta to bowls with some pasta sauce and serve immediately with a pinch of parsley. Grate parmesan cheese on top and garnish with additional crushed red pepper flakes, if desired.


Cost per full serving: $6.93

Source: Rustic Garden Bistro

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From July 2012: - July 2012 - Spicy Clam Pasta with White Wine Sauce