Spiced-Up Linguine with Clams

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Spiced-Up Linguine with ClamsRecipe
Photo: John Autry; Styling: Lindsey Ellis Beatty
6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)


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12 ounces uncooked linguine
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon crushed red pepper
6 canned anchovy fillets, chopped
4 garlic cloves, minced
1/3 cup dry white wine
1/4 cup clam juice
30 littleneck clams
2 tablespoons butter
1/2 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Total: 23 Minutes

1. Cook the pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.

Created date

August 2010

Nutritional Information

Calories 388
Fat 13.1 g
Satfat 3.9 g
Monofat 6.2 g
Polyfat 1.5 g
Protein 21.5 g
Carbohydrate 46.6 g
Fiber 2.4 g
Cholesterol 46 mg
Iron 15.9 mg
Sodium 336 mg
Calcium 90 mg