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linguine with clams

Serves 4


    • 2 dozen manila or littleneck clams, scrubbed
    • 1/2 cup dry white wine
    • 1/4 cup extra virgin olive oil
    • 1 large garlic clove, minced
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 cup chopped fresh flat leaf parsley
    • 1 pound linguine or spaghetti, cooked


• Put clams and wine in a large pot. Cover and cook over high heat for about 5 minutes until clams open. Transfer opened clams to a bowl using a slotted spoon, leaving broth in the pot. Discard any unopened clams.

• Strain clam broth by pouring it through a fine-mesh sieve into a small bowl. Set broth aside.

• Put olive oil, garlic and pepper flakes in same pot and cook over medium heat, stirring occasionally, just until garlic turns color.

• Add clams, broth and parsley and stir well to combine. Heat just to simmering. To serve, toss clams with cooked pasta.

* Recipe and photo courtesy of Maria Zoitas, creator of 'Maria’s Homemade' line of prepared food sold exclusively at Westside Market NYC


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