Linguine and Clams with Almonds and Herbs
A luxurious pasta dish featuring tender littleneck clams and linguine in a garlic-white wine sauce, topped with a crunchy almond-herb mixture. This classic Italian-inspired seafood pasta combines the briny sweetness of clams with fresh herbs and toasted almonds.
Ingredients
- •½ cup unsalted, roasted almonds, coarsely chopped
- •2 tablespoons finely chopped fresh chives
- •2 tablespoons finely chopped fresh flat-leaf parsley
- •1¼ cup olive oil
- •to taste Kosher salt
- •4 cloves large garlic cloves
- •¾ teaspoons crushed red pepper flakes
- •¼ cup dry white wine
- •2 pounds littleneck clams
- •12 ounces linguine
Cooking Instructions
- 1.
Mix almonds, chives, parsley, and 1 tablespoon oil in a small bowl; season with salt and pepper. Set aside.
5 min
- 2.
Heat remaining 1/4 cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
4 min
- 3.
Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5-8 minutes (discard any that do not open).
8 min
- 4.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
10 min
- 5.
Add pasta and 1/2 cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
2 min
- 6.
Serve linguine and clams topped with reserved almond-herb mixture.
2 min