What You’ll Need:
- 1 pound linguini
- 1 bag of fresh little neck clams
- 3 medium cloves of garlic, finely chopped
- 1 tablespoon flat-leaf parsley, chopped
- 1/3 cup dry white wine (Chef Jacquie uses Francis Ford Coppola Chardonnay)
- 1/2 cup seafood stock or clam juice
- 1 (6.5 oz) can of chopped clams (plus 1/3 cup of the clam juice, reserved)
- 1/3 cup extra virgin olive oil
- 1/4 teaspoon crushed red pepper flakes
- Juice of 1/2 lemon
- 1/8 teaspoon freshly ground black pepper
Prepping the Clams – Chef Jacquie Style
Fresh clams need a little TLC. Start by placing them in a sink with cold water (just enough to create a cold bath – not submerge). This helps them purge any sand. Use a small hand brush to scrub each one individually. It’s worth it – nobody wants sandy clams!
Directions:
- Boil the Pasta: Cook linguini per package directions, but stop 1–2 minutes before it’s al dente. You’ll finish it in the sauce later.
- Make the Sauce: In a large sauté pan over medium-high heat, add olive oil, garlic, black pepper, and chili flakes. Sauté for 2 minutes until fragrant.
- Deglaze & Simmer: Add white wine and let it cook down. Stir in seafood stock, reserved clam juice, parsley, and lemon juice. Bring to a boil.
- Add the Clams: Add chopped clams and fresh little neck clams. Cover with a lid and cook for about 5 minutes, or until the clams open. (Discard any unopened ones.)
- Combine Pasta & Sauce: Drain the pasta and add 1/3 cup of pasta water to the sauce. Bring back to a boil, then toss in the linguini. Cook for 1 more minute to soak up all that briny goodness.
Serve: Transfer to a serving platter, garnish with parsley and those gorgeous clams, and serve immediately.
What to Sip With It?
A crisp white wine pairs beautifully. Chef Jacquie recommends pouring a glass of the same wine used in the recipe—Francis Ford Coppola Chardonnay—so nothing goes to waste.
Inspired by the Italian Market
This dish isn’t just a meal – it’s an experience that starts on the streets in South Philly. On Chef Jacquie’s StrEATS of Philly Food Tours, guests explore the food shops, meet the vendors, and explore fresh ingredients in the market. She loves inspiring ideas from fabulous ingredients at seafood spots to recreate a classic Italian dish at home.
If you’ve ever wondered how to shop for seafood like a chef—or want to see where Philly’s food scene really begins—come take a stroll with us. There’s no better way to bring the flavors of summer to your table.
Explore our tours, grab some local clams, and cook with heart—just like we do in South Philly.
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