Friday, June 29, 2012

spicy linguine with clams

Last night we had the best seafood pasta I have ever had. My mother-in-law used Giada de Laurentis' Spicy Linguine with Clams recipe and it was good enough to make me wish I lived on the beach all year long. Here are the ingredients with our adaptations:

  • 1 pound linguine pasta
  • 2 tablespoons unsalted butter, at room temperature
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 large or 4 small shallots, sliced (The store was out of shallots so we improvised with a white onion)
  • Kosher salt, for seasoning, plus 2 teaspoons
  • Freshly ground black pepper, for seasoning, plus 1 teaspoon
  • 3 cloves garlic, minced
  • 1 cup white wine (recommended: Pinot Grigio)
  • 1 cup vegetable broth
  • 1/2 teaspoon crushed red pepper flakes
  • 12 littleneck clams, cleaned (For the 6 of us, we cooked 36 clams)
  • 12 mussels, cleaned (We didn't add mussels, but I'd love to try this in the future!)

You can find the full recipe here. Even without fresh clams, the spicy linguine should be a summer staple. I can't wait to try this out again back home for our friends!


// Photo from My Life in Food //


  1. I have never had clams before, but this looks delicious dear!

  2. that is a good picture... did you take it?!

  3. Jenna - no, I wish! I found the picture on another blog with the same Giada recipe (source at the bottom).


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