Ok, so I cheated...I used a can of clams and dried parsley. The small can had the exact amount of juice called for. Then, I served sprinkled with seasoned Italian breadcrumbs and grated Parmesan. (This made the dish.) Delicious! The best pantry scavenger meal ever!
Linguine with White Clam Sauce
Yield: 4 Servings
Cost per Serving: $5.28
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Amount per serving
- Calories: 431
- Fat: 17g
- Saturated fat: 3g
- Protein: 29g
- Carbohydrate: 42g
- Fiber: 1g
- Cholesterol: 68mg
- Sodium: 488mg
- 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
- 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.
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