Recipe courtesy of Nadia G
and
Nadia G
Recipe courtesy of Nadia G
and
Nadia G
Watch how to make this recipe.
Linguine with Clams
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 41 g
- Cholesterol
- 51 mg
- Sodium
- 1069 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 6 g
- Protein
- 41 g
- Cholesterol
- 51 mg
- Sodium
- 1069 mg
Ingredients
Directions
- In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
- Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.
- Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.
