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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 garlic
  • ¼ bunch fresh Italian parsley
  • 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. Cook pasta following package instructions.
    2. Meanwhile, chop garlic (1 ½ tablespoons) and parsley (¼ cup) finely. Preheat large sauté pan on medium 2–3 minutes. Place oil and garlic in pan; cook 2–3 minutes, stirring occasionally, until softened but not browned.
    3. Add red pepper and salt; cook 30 seconds, then pour in wine. Increase heat to high and add clams; cover and cook 5–6 minutes, shaking pan periodically, until clams open (discard any clams that do not open).
    4. Drain pasta; add to pan and toss to combine. Top with parsley and Parmesan, if using; serve immediately.

    Chef's Tip: Soak clams in salted ice water 1 hour to help purge any sand.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 490, Total Fat 15g, Sat Fat 2g, Trans Fat 0g, Chol 40mg, Sodium 1010mg, Total Carb 62g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 6%, Iron 25%, Potassium 10%