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Linguine with White Clam Sauce

Prep time 5 mins
Cook time 15 mins
Yield 4 Servings

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

Nutrition Information

  • calories 431
  • fat 17 g
  • satfat 3 g
  • protein 29 g
  • carbohydrate 42 g
  • fiber 1 g
  • cholesterol 68 mg
  • sodium 488 mg

How to Make It

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

  2. 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.

  3. 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.