It’s no wonder linguine with white clam sauce remains a classic: plump, salty clams make a great addition to any pasta—plus, the juice from the mollusks makes for an almost instant sauce. Here are nine of F&W’s best briny, buttery clam pastas to add to your recipe files:
1. Fregola with Clams
Fregola—also known as fregula—is the missing link between pasta from Italy and couscous from North Africa. It is made from semolina, like couscous, but is cooked in ample liquid, like pasta.
2. Linguine with Clams and Fennel
Cooking clams with sautéed fennel and leeks infuses them with flavor. They’re fanastic with this chile-laced pasta from chef Erling Wu-Bower.