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Linguine with Clams

No need to be intimidated by cooking clams, anyone can make this recipe!

Prep Time

10 minutes

Cook Time

20 minutes




Kosher salt

1 lb Linguine

1/4 cup Tulkoff Original Garlic Sauce, divided use

2 Tbsp Extra-virgin olive oil

1/2 cup Shallots, chopped

1 cup Dry white wine

1/2 tsp Red pepper flakes

2 lbs Littleneck clams

2 Tbsp Fresh parsley, chopped

1 Tbsp Lemon juice

Salt and pepper, to taste


Bring a large pot of water with kosher salt to boil. Add the linguine and cook according to package directions for al dente. Reserve 1/2 cup of the cooking water before discarding.

Meanwhile, in a large skillet over medium-high heat, heat oil and 2 Tbsp Garlic Sauce. Add the shallots sauté until golden.

Add the wine, red pepper flakes and clams. Cover and cook until the clams open, 6 to 9 minutes. Discard any unopened clams.

Add the pasta, 2 Tbsp Garlic Sauce, 1/4 cup reserved pasta water and parsley to the clams. Cook, tossing occasionally, until the pasta absorbs most of the sauce. If necessary, add more of the reserved cooking water. Remove from the heat and add lemon juice and season with salt and pepper.