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Count Neck Clams and Linguine with Roasted Almonds

Ingredients

  • 1/2 cup unsalted roasted almonds, coarsely chopped
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon plus 1/4 cup olive oil
  • Kosher salt
  • 4 large garlic cloves thinly sliced
  • 3/4 teaspoons crushed red pepper flakes
  • 1/4 cup dry white wine
  • 2 pounds count neck clams scrubbed
  • 12 ounces linguine

Instructions

  • Mix almonds, chives, parsley, and 1 tablespoon oil in a small bowl; season with salt and pepper. Set aside.
  • 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.
  • 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).
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • 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.
  • Serve linguine and clams topped with reserved almond-herb mixture.
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