Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.
Recipe information
Total Time
25 minutes
Yield
4 Servings
Ingredients
½
2
2
1
4
¾
¼
2
12
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Preparation
Step 1
Mix almonds, chives, parsley, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Set aside.
Step 2
Heat remaining ¼ cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
Step 3
Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open).
Step 4
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
Step 5
Add pasta and ½ cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
Step 6
Serve linguine and clams topped with reserved almond-herb mixture.