Rating: 3.5 stars
90 Ratings
  • 5 star values: 40
  • 4 star values: 9
  • 3 star values: 18
  • 2 star values: 14
  • 1 star values: 9
  • 90 Ratings
Sarah Copeland


Credit: Marcus Nilsson

Recipe Summary test

20 mins
25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil.

  • Heat broiler to high with the rack 6 inches from the flame. Combine the oil, wine, water, garlic, red pepper, and a pinch of salt in a 9-by-13-inch baking dish and broil until the garlic is toasted and the wine is fragrant, about 2 minutes. Add the clams and continue to broil until all the clams are open, 4 to 6 minutes.

  • Meanwhile, cook the linguine according to the package directions. Drain and return to the pot, along with the butter, Parmesan, and parsley.

  • Remove the clams from oven and pour them and their juices over the linguine. Toss well and serve warm, with more Parmesan and black pepper.

Nutrition Facts

660 calories; fat 20g; cholesterol 75mg; sodium 860mg; protein 28g; carbohydrates 72g; sugars 4g; fiber 3g; iron 5mg; calcium 165mg.