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Linguine with Clam Sauce

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Yield 6 servings (serving size: 1 1/3 cups pasta mixture and 6 clams)
"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.

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)

Nutrition 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

How to Make It

  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.