Jim Franco
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 6

How to Make It

Step 1

Cook linguine to al dente according to the package directions. Drain and toss with the clam juice. Set aside and keep warm.

Step 2

Meanwhile, heat the oil, garlic, crushed red pepper, and anise seeds in a large skillet over medium heat. Sauté until the garlic is golden but not browned.

Step 3

Add the canned clams, fresh clams in their shells, and wine. Increase heat to high and bring to a boil.

Step 4

Cover and cook 5 to 7 minutes or until the clams in shells open. Remove them and set aside.

Step 5

Add the parsley and reduce heat to low. Add the linguine and toss. Transfer the pasta to a serving bowl. Top with the clams in shells.

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