Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

　　

Ingredients

Makes 4 servings

　　1/2 cup unsalted, roasted almonds, coarsely chopped

　　2 tablespoons finely chopped fresh chives

　　2 tablespoons finely chopped fresh flat-leaf parsley

　　1 tablespoon plus 1/4 cup olive oil

　　Kosher salt

　　4 large garlic cloves, thinly sliced

　　3/4 teaspoons crushed red pepper flakes

　　1/4 cup dry white wine

　　2 pounds littleneck clams, scrubbed

　　12 ounces linguine

　　

Step 1

Mix almonds, chives, parsley, and 1 tablespoon oil in a small bowl; season with salt and pepper. Set aside.

　　

Step 2

Heat remaining 1/4 cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.

　　

Step 3

Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5–8 minutes (discard any that do not open).

　　

Step 4

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

　　

Step 5

Add pasta and 1/2 cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.

　　

Step 6

Serve linguine and clams topped with reserved almond-herb mixture.

　　

Nutrition Per Serving

Per serving: 750 calories

　　30 g fat

　　5 g fiber

　　#### Nutritional analysis provided by Bon Appétit

　　Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.