Recipes // Main Dish Seafood // Lulu’s Not-linguine and Clams

Lulu’s Not-linguine and Clams


By Chef Jonathon Sawyer

6 servings


  • 24 whole, live littleneck clams, purged and rinsed
  • 1 head garlic, cloves peeled and smashed
  • 6 tablespoons (84 g) salted butter, divided
  • 1 pound (454 g) bucatini
  • 1 cup (235 ml) white wine
  • 1/4 cup (16 g) chopped fresh herbs, divided (choose your favorites: parsley, oregano)
  • 1/4 cup (25 g) toasted bread crumbs
  • 1 tablespoon (15 ml) cold-pressed, extra-virgin olive oil
  • Crushed red pepper flakes
  • Crispy garlic and shallot chips (available at Asian and Middle eastern markets)
  • Crusty bread

Other Stuff:

  • Pasta pot with strainer
  • Big saucepan with cover
  • Serving plates


  1. Fill the pasta pot with water and season with salt until it tastes like seawater. Bring to a boil over high heat.
  2. In the big saucepan, combine the clams, garlic, and 3 tablespoons (42 g) of the butter. Cover and cook over medium-low heat for 5 minutes to sauté the garlic.
  3. Add the bucatini to the saucepan of boiling water and cook for 7 minutes. drain the bucatini, reserving 1/2 cup (120 ml) of the pasta water.
  4. Add the wine and 2 tablespoons (8 g) of the herbs to the clams and cook uncovered for 5 minutes to reduce the liquid. (Most of the clams should be open by now. If they aren’t, don’t fret. You can add 1/2 cup [120 ml] pasta water, cover, and cook until the clams open, up to 10 minutes. After 10 minutes, discard any clams that aren’t open.) transfer the open clams to serving plates.
  5. Add the remaining 3 tablespoons (42 g) butter and cooked bucatini to the clam sauce in the pan. simmer over low heat until the sauce and bucatini become one, about 3 minutes. transfer to the serving plates, garnish with the bread crumbs, and drizzle with the olive oil.
  6. Bring the red pepper flakes, remaining 2 tablespoons (16 g) herbs, and crispy garlic and shallot chips to the table so everyone can season and crunchify their own dinner. Don’t forget the spoon and the scarpetta.


In Italy, everyone loves to eat ‘scarpetta,’ which is weird because scarpetta means a ‘small shoe’ or ‘heel.’ But before I tried to eat my sneaker, someone told me scarpetta also means a crusty piece of bread you use to mop up every last bit of sauce. it’s even better than licking your plate.

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