Linguine with Clams

Once the water boils for the linguine, this 5-ingredient pasta takes only 10 minutes to cook! For quick and easy entertaining, it's the perfect starter or main.


1 pound package linguine
2 pounds little neck clams
1/4 cup olive oil
2 garlic cloves, sliced or chopped
1/2 cup white wine
1/2 cup whipping cream (35%)
Salt and freshly ground pepper, to taste
Fresh chopped parsley, for garnishing (optional)


Bring large pot of water to boil for pasta. Salt generously. Add pasta to boiling water when the sauce is reducing. Cook pasta until al dente.

Discard any clams with cracked shells or ones that do not close when tapped.

In a large saucepan over medium to medium-high heat, heat olive oil. Add garlic. Cook until garlic starts to soften, about 1 minute. Add white wine and cream. Let mixture reduce by half.

Add the clams and season with salt and pepper. Cover and cook until clams start to open, about 3 to 6 minutes. Remove and discard any clams that remain closed.

Drain pasta and add to clams. Toss to combine. Garnish with parsley, if desired. Serve immediately.

Yield: 4 to 6 servings.