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Linguine with Clam Sauce

Yield 4 servings (serving size: 2 cups pasta, 1/2 cup wine sauce, and 9 clams)
Leaving the clams in their shells adds visual interest.

Ingredients

  • 36 small fresh clams (about 2 pounds), scrubbed
  • 2 tablespoons cornmeal
  • 2 teaspoons olive oil
  • 3 tablespoons chopped shallots
  • 1 1/2 cups dry white wine
  • 1/3 cup minced fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 8 garlic cloves, minced
  • 8 cups hot cooked linguine (about 16 ounces uncooked pasta)
  • 4 lemon wedges

Nutrition Information

  • calories 429
  • caloriesfromfat 9 %
  • fat 4.4 g
  • satfat 0.6 g
  • monofat 1.9 g
  • polyfat 1 g
  • protein 16.4 g
  • carbohydrate 82.1 g
  • fiber 4.7 g
  • cholesterol 7 mg
  • iron 7.7 mg
  • sodium 321 mg
  • calcium 73 mg

How to Make It

  1. Place clams in a bowl; cover with cold water. Sprinkle with cornmeal; let stand 30 minutes. Drain and rinse.

  2. Heat oil in a large non-stick skillet over medium-high heat. Add shallots; sauté 2 minutes. Add wine, parsley, salt, peppers, and garlic; bring to a boil. Add clams; cover, reduce heat, and simmer 5 minutes or until shells open. Discard any unopened shells. Remove clams with a slotted spoon, and set aside.

  3. Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams. Serve with lemon wedges.