Linguine with Clam Sauce

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell

"This is a classic Italian American dish, but it's also a dish we eat in Italy every summer. It's so fresh and simple that we had to put it on our menu. But you absolutely have to use fresh clams." -Marion Scotto Use the larger amount of red pepper for a zestier dish.

Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and 6 clams)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 398
  • Calories from fat: 24%
  • Fat: 10.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 17.4g
  • Carbohydrate: 58.4g
  • Fiber: 2.6g
  • Cholesterol: 19mg
  • Iron: 10.3mg
  • Sodium: 258mg
  • Calcium: 46mg

Ingredients

  • 1/4 cup olive oil, divided
  • 2 garlic cloves, minced
  • 1/3 cup clam juice
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/2 to 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 dozen littleneck clams
  • 8 cups hot cooked linguine (about 1 pound uncooked pasta)

Preparation

  1. Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients (clam juice through clams). Cover and cook 10 minutes or until clams open.
  2. Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss well.
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