Linguine with Clams

Evan Sung for the New York Times

You can make clam sauce with canned clams, but once you try it with fresh you may never go back; this dish is amazing.

Makes: 4 servings
Time: 30 minutes


  • 24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed

  • Salt (probably not much) and pepper to taste

  • 12 ounces long pasta, like spag…

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