Linguine with Clams


  • 1 lb Fettuccine
  • 2 leeks, sliced and separated into rings
  • 2 tbs olive oil
  • 2 large cloves garlic, sliced
  • 3-4 saffron threads
  • 5 lbs little neck clams
  • 1/2 cup dry white wine
  • 1 red bell pepper, diced
  • 1 cup Italian parsley, chopped
  • Kosher salt and cracked black pepper to taste
  • Grated lemon peel for garnish


  • Cook pasta according to package directions. Drain and set aside.
  • Cook leeks in a steamer until tender.
  • Place olive oil, garlic and saffron in a heavy pot.
  • Cook over low heat until garlic is soft but not colored.
  • Add clams, toss, then raise heat to medium-high.
  • Pour on wine, cover and cook until the calms have opened. ¬†About 3-4 minutes.
  • Add bell pepper, parsley and steamed leeks.
  • Add the cooked fettuccine to clams and mix well.
  • Season with salt and pepper, then garnish with lemon peel

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.