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Linguine with Clams, Almonds and Herbs

Linguine with Clams, Almonds and Herbs


– ½ C roasted almonds, chopped

– 2 TB chives, chopped

– 2 TB Parsley, chopped

– ¼ C olive oil

– Salt, pepper

– 4 garlic cloves, chopped

– ¾ tsp red pepper flakes

– ¼ C dry white wine

– 2 lb. little neck clams

– 12 oz. linguine, cooked

– ½-1 C stock or water


Mix the almonds, chives, parsley with 1 TB of oil, season with salt and pepper and set aside.

Heat ¼ C oil cook garlic and red pepper flakes. Add wine and reduce by half. Add clams and cover pot. Let clams steam until open, shaking pot occasionally. Discard any that do not open.

Add past and ½ C stock to the clams and toss to warm through. Add more stock as needed. Season with salt and pepper.

Serve with almond-herb mix on top.