Linguine with White Clam Sauce

Yield: 4 Servings
Cost per Serving: $5.28
Recipe from All You

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 431
  • Fat: 17g
  • Saturated fat: 3g
  • Protein: 29g
  • Carbohydrate: 42g
  • Fiber: 1g
  • Cholesterol: 68mg
  • Sodium: 488mg

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

  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.
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