Fresh Garlic Linguine with Clams

Oxmoor House
Fresh Garlic Linguine with ClamsRecipe
Photo: Oxmoor House
Pay close attention to the clams when scrubbing them. If some are opened slightly, give them a gentle tap. If they close, they're fine; if they don't, discard them. If any clams remain closed after they have cooked, discard them as well.
4 servings (serving size: 6 clams and 1 cup pasta)


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1 (9-ounce) package refrigerated linguine or angel hair pasta
2 teaspoons olive oil
4 garlic cloves, minced
1/2 cup chopped bottled roasted red bell peppers
24 littleneck clams, scrubbed
1/4 cup dry white wine
1/3 cup finely chopped fresh parsley, divided
3/4 cup (3 ounces) grated Asiago cheese, divided


Prep: 3 Minutes
Cook: 8 Minutes

1. Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.

2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and bell peppers. Cook 1 minute, stirring constantly. Add clams and wine. Cover and cook 3 to 4 minutes or until shells open.

3. Add pasta and half of parsley to clams in pan, tossing well to blend. Add reserved 1/4 cup pasta water and half of cheese, tossing well to blend. Sprinkle remaining parsley and cheese evenly over each serving.

Created date

April 2009

Nutritional Information

Calories 339
Caloriesfromfat 28 %
Fat 11 g
Satfat 4.9 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 20.8 g
Carbohydrate 38.1 g
Fiber 1.7 g
Cholesterol 75 mg
Iron 9.3 mg
Sodium 155 mg
Calcium 258 mg