Linguine with white clam sauce from Appetites: A Cookbook (page 126) by Anthony Bourdain

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Notes about this recipe

  • allisonsemele on May 29, 2021

    So delicious! This was my first time cooking with fresh clams, and I found this recipe extremely easy to follow. I had four dozen clams, so made 3/4 lb of pasta. Used the full amount of everything else. The red pepper and the parsley are both key in this salty, rich-tasting dish.

  • pistachiopeas on July 25, 2018

    Delicious, well written, and fast recipe (even using fresh clams). This one's a keeper!

  • clcorbi on June 14, 2017

    Excellent. I cheated and used canned clams to make this weeknight friendly, so prep came together really fast. Bourdain is not messing around when it comes to the quantity of garlic (12 cloves was 1 full head for me), but the result is undeniably delicious. I used a bit of the clam's canning liquid since I had no clam liquor, and about 1/2c of pasta water (which I had salted aggressively prior to cooking the pasta). My white wine was a chardonnay, because that's what I had. Yum. I would definitely make this again and I'm sure the result would only be better with fresh clams.

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