Linguine with White Clam Sauce

Linguine with White Clam Sauce Recipe

Yield:

4 Servings

Recipe Time

Prep: 5 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 431
Fat 17 g
Satfat 3 g
Protein 29 g
Carbohydrate 42 g
Fiber 1 g
Cholesterol 68 mg
Sodium 488 mg

Ingredients

1/2 pound linguine
1/4 cup extra-virgin olive oil
4 garlic cloves, smashed
1/2 teaspoon crushed red pepper flakes
2 dozen littleneck clams
1/2 cup dry white wine
1 cup clam juice or chicken broth
3 tablespoons chopped fresh parsley

Preparation

Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander.

Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. (Remove each clam with tongs as it opens and discard those that do not open.) Transfer open clams to each of 4 shallow bowls.

Add linguine to clam cooking liquid and toss well. Transfer pasta to each bowl on top of clams. Sprinkle with chopped fresh parsley right before serving.

Note:

October 2005
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