Keep Your Calm & Get Your Clam On

Your dinner guests will be happy as clams while  they enjoy this fresh twist on a sea-inspired, easy-to-make favorite from the masters at the Atlantic Grill located in the Atlantic Hotel & Spa.

Little Neck Clams & Pesta Linguine 

12 – 15 ea. little neck clams

7 oz. linguine pasta

2 tbs. chopped Italian parsley

2 large garlic cloves

1 tsp red chili flakes

1/4 cup white wine

4 tbs. of olive oil

1 tbs. butter

1 tbs. pesto


Boil 3 quarts of salted water and cook linguine. Reserving 1 cup of pasta water. In the meantime, heat 3 tbs. olive oil in a pan and sauté the thin sliced garlic until just turning brown. Add the clams and chili flakes, deglaze with the white wine and cover to let the clams open and release their juices, about 3 to 6 minutes. Pour in reserved pasta water and butter. Then toss in pasta with parsley and pesto.

Transfer pasta and clams to a warm bowl. Drizzle the last tablespoon of olive oil on top and serve.