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Steamed Clams with Whole-Grain Linguine
2 lbs small clams
1 (13.25 oz.) pkg whole- grain linguine
1 tablespoon olive oil
2 each leeks, white part only, thinly sliced
3 each clove garlic, chopped
1/2 cup dry white wine
1 pt grape tomatoes, halved
1/2 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 cup chopped fresh basil
1 cup chopped parsley
tablespoons fresh lemon juice
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Steamed Clams with Whole-Grain Linguine

Steamed Clams with Whole-Grain Linguine

Steamed Clams with Whole-Grain Linguine
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:35 minutes
1. Clean sand from clams: Place them in a large bowl and fill with enough cold water to cover. Let soak for 10 minutes. Drain and repeat 2 to 3 times. Scrub shells under running water to remove any dirt. If any clams are open, tap them; if they don't close discard them. Chill cleaned clams until ready to cook.
2. Bring a large pot of water to a boil over high heat. Cook linguine al dente, about 6 to 8 minutes. Drain, reserving 1/2 cup of the cooking water. Put noodles back in the pot and cover to keep warm.
3. While pasta cooks, heat oil in a large skillet over medium-high heat. Saute the leeks and garlic until they soften, about 2 minutes. Add wine, and cookuntil most of the liquid has evaporated, about 3 minutes. Add tomatoes, red pepper flakes, salt, black pepper, and reserved pasta water to the skillet. Simmer until the tomatoes begin to break down, about 4 minutes. Add clams to the skillet, cover, and steam 8 minutes or until they open. Discard any that remain shut.
4. Add clam-tomato mixture to pasta along with basil, parsley, and lemon juice; toss to mix. Divide among four plates and serve immediately.
Source: Hannaford fresh Magazine, September - October 2011