Recipe courtesy of Nadia G
and
Nadia G
Linguine with Clams
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 97
- Dietary Fiber
- 5
- Sugar
- 6
- Protein
- 41
- Cholesterol
- 51
- Sodium
- 1069
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
Coarse sea salt
1 pound linguine
3 tablespoons Italian extra-virgin olive oil
4 cloves garlic, minced
1 1/2 pounds live Manila clams, scrubbed
1 tablespoon finely minced jalapeno
1 cup pinot grigio
One 14-ounce can San Marzano tomatoes, with juice
4 tablespoons Italian parsley leaves, finely chopped
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.