ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Linguine and Clam Sauce

Photo: Jennifer Causey; Styling: Lindsey Lower

Hands-on time 30 mins
Total time 30 mins
Yield

Serves 4 (serving size: 1 cup pasta and about 7 1/2 clams)

Traditionally made with crushed red pepper, this recipe uses fresh chiles. Serrano chiles are hot; for less heat, use Fresno chiles.

Ingredients

  • 1/4 cup extra-virgin olive oil, divided
  • 6 garlic cloves, finely chopped
  • 3 1/4 cups water, divided
  • 1 cup dry white wine
  • 2 1/2 dozen littleneck clams, scrubbed
  • 1 cup clam juice
  • 8 ounces uncooked whole-wheat linguine or spaghetti (such as Wild Oats)
  • 1/2 teaspoon salt
  • 6 tablespoons chopped fresh parsley, divided
  • 2 tablespoons minced seeded red serrano or Fresno chile
  • 4 lemon wedges

Nutrition Information

  • calories 417
  • fat 16.2 g
  • satfat 2 g
  • monofat 10 g
  • polyfat 3.1 g
  • protein 18 g
  • carbohydrate 47 g
  • fiber 7 g
  • cholesterol 22 mg
  • iron 4 mg
  • sodium 470 mg
  • calcium 85 mg
  • sugars 3 g
  • Est. Added Sugars 0 g

How to Make It

  1. Place a 12-inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 12 clams on another plate; cover to keep warm. Remove meat from remaining clams; coarsely chop, and add to plate. Re-cover; keep warm.

  2. Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams; toss. Divide pasta among 4 bowls; top each with 3 clams in the shell. Serve with lemon wedges.