Daniel Craig – Linguine Alle Vongole

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 24 small clams washed and brushed clean
  • 3 tbs olive oil
  • 2 tbs butter
  • 1 tbs chopped shallots
  • 1 tbs chopped garlic
  • 1/2 tsp red pepper flakes
  • 1 small bottle clam juice
  • 1 C. dry white wine
  • ¼ C. chopped parsley
  • 1 pinch of salt
  • 1 lb. linguine



Heat 3 tbs of olive oil and 2 tbs of butter in a large sauté pan over medium high heat. Toss in chopped shallot, garlic, red pepper flakes and a pinch of salt. Cook 2 minutes.

Turn heat up to high.  Add clam juice, white wine, and clams. Cover and bring to boil.

Clams should start to open in 3 to 5 minutes. When clams open, add cooked linguini (cook ahead of time according to package directions) to sauté pan with parsley. Toss and serve. Garnish with parsley.