This iconic Italian dish is easier to prepare than you might think. It only takes about 30 minutes to sauté the garlic, cook the clams in white wine, and add capers and canned clams for an extra burst of savory flavor. It looks elegant, but comes together so fast you can even make it for a special weeknight meal.
INGREDIENTS
- 1 pound DeLallo Linguine Pasta
- 4 tablespoons butter
- 2 tablespoon DeLallo Extra Virgin Olive Oil
- 4 teaspoons DeLallo Fine Chopped Garlic in Water
- 2 teaspoons salt
- 2 teaspoons pepper
- 1/2 cup dry white wine
- 2 dozen fresh clams
- 1 (6.05-ounce) can DeLallo Chopped Sea Clams
- 1 (4-ounce) jar DeLallo Nonpareil Capers in Brine
- Bunch fresh parsley, chopped
- Crushed pepper flakes (optional)
- Bunch scallions, chopped
DIRECTIONS
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
- Meanwhile, heat butter and oil in a large heavy-bottomed skillet. Add garlic, salt, pepper and sauté until fragrant, about 4 minutes.
- Add wine and whole clams to the skillet. Cover and cook clams until they open.
- Add canned clams and capers to the skillet and cook for 2 more minutes, allowing the flavors to come together.
- Add cooked pasta and toss well with clam sauce.
- Finish the dish with chopped parsley and scallions. If desired, add crushed pepper flakes for extra heat. Serve and enjoy!
