Rhode Island Linguine with Quahogs
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Rhode Island Linguine with Quahogs


  • 30 littleneck clams (the smallest size of quahogs), cleaned and scrubbed; or 1 pint chopped fresh clams from the seafood counter; or 2 cans (6.5 oz.) chopped clams in broth

  • ¼ cup olive oil

  • 4 anchovy fillets or 2 tsp. anchovy paste

  • 2 tbsp. butter

  • 1 small stalk celery, finely chopped

  • 6 cloves garlic, chopped

  • 2 tbsp. fresh thyme leaves

  • 2 tsp. black pepper

  • 1 bay leaf

  • 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)

  • ¾ cup dry (white) vermouth or white wine

  • Salt

  • 1 lb. linguine

  • 1 cup mixed fresh flat-leaf parsley leaves and celery leaves, finely chopped


  • Step 1

    Bring a large pot of water to a boil for the pasta.

  • Step 2

    Shuck and chop the clams and reserve the juices. (You need about 2 cups of clams and juices.)

  • Step 3

    In a deep skillet with a lid, heat the oil, about four turns of the pan, over medium to medium-high. Add the anchovies and stir until they melt into the oil, about 1 minute. Add the butter. When it melts, add the celery, garlic, thyme, pepper, bay leaf, and lemon zest. Swirl the skillet for a minute. Add the vermouth to the sauce. Reduce heat to medium.

  • Step 4

    Salt the boiling water; add the pasta. Cook for about 7 minutes. (It will be slightly undercooked.) Reserve 1 cup of the cooking water. Drain the pasta.

  • Step 5

    Add the lemon juice, pasta, cooking water, and clams with juices to the sauce. Cook, tossing often, until the clams are cooked and the pasta is al dente, about 5 minutes. Mix in the parsley and celery leaves; season with salt.

  • Step 6

    Rach's Tip: Serve this with any type of green salad, such as escarole and fennel with red onion, lemon, and EVOO.

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