Linguine and Clams with Almonds and Herbs

2018-05-13T05:09:25-05:00May 13th, 2018|Recipes|0 Comments
Recipe by: Alison Roman

Photo by: Christina Holmes


Linguine and Clams with Almonds and Herbs

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.


  • ½ cup unsalted roasted almonds, coarsely chopped
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon plus ¼ cup olive oil
  • Kosher salt and freshly ground black pepper
  • 4 large garlic cloves thinly sliced
  • ¾ teaspoon crushed red pepper flakes
  • ¼ cup dry white wine
  • 2 pounds littleneck clams scrubbed
  • 12 oz. linguine


  1. Mix almonds, chives, parsley, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Set aside.
  2. Heat remaining ¼ 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.
  3. 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).
  4. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  5. Add pasta and ½ 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.
  6. Serve linguine and clams topped with reserved almond-herb mixture.

Recipe Notes

4 Servings Active Time: 25 min Total Time: 25 min Calories 750 - Fat 30 grams - Saturated Fat 4 grams - Cholesterol 75 milligrams - Carbohydrates 74 grams - Dietary Fiber 5 grams - Total Sugars 4 grams - Protein 45 grams - Sodium 250 milligrams


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