Recipe courtesy of Joanne Weir
Linguine with Clams
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 522
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 51
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 42
- Cholesterol
- 123
- Sodium
- 1386
- Total: 22 min
- Prep: 10 min
- Cook: 12 min
Ingredients
1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 cup dry white wine (such as Sauvignon Blanc)
3 pounds Manila clams or other small clams, cleaned and scrubbed
Salt and freshly ground black pepper
1 pound fresh linguine
2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes
Directions
- Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.