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!

☆☆☆☆☆ 0 votes
4 or 2 if you don't want to share too much.
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


1Bring large pot of water to boil.
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.
3Meanwhile,salt your water for the pasta, add and cook until al dente.
Drain, and set aside.

Rinse clams,scrub,drain in colander.
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