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Welcome to bold – Kohler's design blog – where we share ideas and trends we're currently loving, profiles of people we find amazing, and all kinds of smart, beautiful things that inspire us.


One of the perks of our hospitality businesses is having access to great chefs. The studio team working on our Sensate faucet set asked the chefs to create a special recipe for the photo shoot. And…ta da! Too good not to share!

Linguine with Clams from Our Chefs at The American Club® 

1½ tablespoons kosher or coarse sea salt
½ pound linguine
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
1 pound clams, scrubbed
1 tablespoon red pepper flakes
½ cup dry white wine
½ (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
¼ cup plus 2 tablespoons fresh flat-leafed parsley, coarsely chopped

In large pot over moderately high heat, bring 8 quarts of salted water to boil. Add linguine and cook 7 minutes or until al dente (pasta should still be quite firm).

Meanwhile, in large sauté pan over moderately high heat, heat 3 tablespoons extra virgin olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and half the red pepper flakes and sauté 1 minute. Add white wine, tomatoes and juice, and ¼ cup parsley. Simmer, uncovered, just until clams open, 7 to 8 minutes.

Drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. Add remaining 2 tablespoons parsley and remaining red pepper flakes, tossing to coat.

Transfer to serving dish and serve immediately. 

Serves 2

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    We came across this recipe for Linguine with Clams in our archives while searching for images to match our March theme...
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