Amazing Linguine and Clam Sauce With Spring Onions

Tiege stucky


Another quest of mine, to build THE perfect balance of flavor,at least I think so. An all time favorite dish of mine, and this one is the best I've tasted.
I can't get enough of this, right down to the bottom of the bowl.
Get plenty of bread you won't want to miss this sauce!!
This is a quick going dish, a lot of fresh ingredients, and Summer Yum!

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10 Min
20 Min
Stove Top


6 Tbsp
olive oil
6 clove
1 bunch
spring onions chopped(whites and greens separated)
2 Tbsp
thyme, leaves chopped
1 tsp
red pepper flakes
fresno pepper minced
1/2 c
dry vermouth
2 Tbsp
1 lb
linguine pasta
1 bag(s)
aprox.50, manila clams (small)
2 Tbsp
1/2 c
italian parsley,chopped
4 Tbsp
lemon juice (1 lemon)
salt and pepper


Step 1 Direction Photo

1Bring large pot of water to boil.

Step 2 Direction Photo

2In a large pan heat the oil over med. Add anchovies and cook until they melt, about 2-3 min.
Add garlic,spring onion whites,thyme,and pepper flakes.Cook, until onions are tender,2-3 min.
Add vermouth,and Pernod.

Step 3 Direction Photo

3Meanwhile,salt your water for the pasta, add and cook until al dente.
Drain, and set aside.

Rinse clams,scrub,drain in colander.

Step 4 Direction Photo

4Add the clams to your sauce,cover and cook ,shaking pan occasionally, until clams open,about 5-10 min., discard any that don't open.
Uncover ,add butter stir ,then add parsley and lemon juice, salt and pepper to taste.
Toss pasta and sauce gently together, cook ,on low for a minute , to warm pasta.
Serve, in big bowls with nice crusty bread to sop up that wonderful sauce!

About this Recipe

Course/Dish: Fish, Pasta
Main Ingredient: Seafood
Regional Style: Italian
Dietary Needs: Dairy Free
Other Tag: Quick & Easy