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Linguine with White Clam Sauce
Recipes
Linguine with White Clam Sauce
6 servings
25 minutes total

Ingredients

  • 16 oz linguine pasta
  • 10 cloves fresh garlic, finely chopped
  • ¼ bunch fresh Italian parsley, finely chopped
  • ⅓ cup extra-virgin olive oil
  • ½ teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • ¾ cup dry white wine (or clam juice)
  • 36 fresh littleneck clams (or 12–16 oz chopped shelled clams)
  • ¼ cup grated Parmesan cheese (optional)

Steps

    1. Bring water to boil for pasta, then cook linguine following package instructions. Chop garlic (1 ½ tablespoons) and parsley (¼ cup).
    2. Preheat large sauté pan on medium 2–3 minutes. Place oil and garlic in pan; cook 2–3 minutes, stirring occasionally, or until softened (not browned). Add red pepper and salt; cook 30 more seconds, then pour in wine.
    3. Increase heat to high and add clams; cover and cook 5–6 minutes, shaking the pan periodically until all the clams are open (discard any clams that haven't opened).
    4. Drain pasta; add to pan and toss to combine. Top with parsley and Parmesan, if desired; serve immediately.

Amount per ⅙ recipe serving: Calories 520, Total Fat 15g, Sat Fat 2g, Trans Fat 0g, Chol 40mg, Sodium 880mg, Total Carb 62g, Fiber 4g, Sugars 1g, Protein 26g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 20%