Clams have long been a mainstay of New Jersey’s coastal communities. Here, littleneck clams in a flavorful white wine sauce dress up linguine. Red pepper flakes give it a little bite. Serve with crusty bread for dipping.


8 to 12 ounces linguine

2 tablespoons olive oil, plus more for tasting

2 tablespoons butter

2 garlic cloves, chopped

Pinch crushed red pepper

Salt and ground black pepper, to taste

1 teaspoon fresh thyme leaves

1 teaspoon chopped fresh oregano

Splash white wine

1/2 cup clam juice or stock

About 24 Jersey littleneck clams (more if they are small)

2 slices lemon

1 teaspoon chopped fresh parsley


1. Cook pasta 3/4 of the way, according to package directions. Rinse with cool water to stop cooking and toss with a little olive oil. Set aside. (The pasta will finish cooking in sauce.)

2. In large saute pan, add 2 tablespoons oil and butter over medium heat. Add garlic, pepper flakes, salt, black pepper, thyme and oregano. Cook, stirring occasionally so the garlic doesn’t burn, for 1 minute.

3. Add wine, stock and clams; cook, covered, until clams open. Add lemon slices and linguine and cook for about 2 minutes, tossing to mix. Top with parsley and serve, discarding any unopened clams.

Serves 2.