Linguine with Clam Sauce

Linguine with Clam Sauce Recipe
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

Nutritional Information

Calories 398
Caloriesfromfat 24 %
Fat 10.6 g
Satfat 1.6 g
Monofat 6.7 g
Polyfat 0.9 g
Protein 17.4 g
Carbohydrate 58.4 g
Fiber 2.6 g
Cholesterol 19 mg
Iron 10.3 mg
Sodium 258 mg
Calcium 46 mg

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

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.

Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss well.

Note:

Marion Scotto,

October 2003
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