Linguine with Clams

This classic Italian pasta dish is simple to make and full of flavour. Linguine is tossed with clams, garlic, olive oil, white wine, parsley and chilli flakes, for a beautiful plate of pasta that’s sure to please.


  • 300g linguine
  • 1 kg clams, scrubbed
  • 3 cloves garlic, peeled and thinly sliced
  • 1/2 cup olive oil
  • 1/2 cup white wine
  • 1/4 cup chopped parsley
  • 1 teaspoon chilli flakes
  • Salt and pepper


  1. Bring a large pot of salted water to the boil and cook the linguine according to package instructions.
  2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the garlic and chilli flakes and cook for a minute or two until fragrant.
  3. Add the clams and white wine and cook for 3-4 minutes until the clams have opened. Discard any that don’t open.
  4. Drain the cooked pasta and add it to the pan with the clams. Toss to combine.
  5. Season with salt and pepper to taste and serve with a sprinkling of chopped parsley.

Potential changes & improvements

There are a few things you could do to change up this dish:

  • Try using a different type of pasta – this dish would also be great with spaghetti or fettuccine.
  • Add some chopped tomatoes for a bit of extra colour and flavour.
  • Use a different type of shellfish – shrimp or scallops would be great in this dish.

What other food it works well with

This dish goes well with a simple green salad and a glass of white wine.

Common Mistakes

One common mistake people make when making this dish is not cooking the pasta long enough. Be sure to cook it until it is al dente, or just slightly undercooked – it will continue to cook a bit more when you add it to the sauce.

Nutritional Information

This dish is high in carbs and fat, and low in protein.


This dish contains gluten, shellfish and dairy.

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