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The linguine features al dente pasta enveloped in a rich tomato and clam sauce, while the baked clams are topped with seasoned breadcrumbs and herbs, then broiled to golden perfection.

Add the clams, cover and cook until just cook through, 2 to 3 minutes. Add the tomatoes, lemon zest, parsley and red pepper flakes and stir to combine. Taste to adjust seasonings.

Linguine with White Clam Sauce (4 servings)* Serve with a spinach salad and a glass of Sauvignon Blanc. Pears and biscotti for dessert. Kitchen staples Butter Garlic Salt Red pepper flakes Fresh ...

Add the reserved pasta cooking water, 2 tablespoons at a time, if needed to loosen the sauce. Add the clams and cook, stirring, for 30 seconds. Remove from the heat.