Linguini with Clam Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 613
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 91
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 32
- Cholesterol
- 51
- Sodium
- 496
- Total: 17 min
- Prep: 5 min
- Cook: 12 min
Ingredients
Kosher salt
1 (16-ounce) package linguini
1 tablespoon canola oil
1 tablespoon chopped garlic
1 lemon, zested and juiced (zest reserved for Round 2 Recipe Lasagna Roll Ups)
1 (10-ounce) can whole clams
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter
Freshly ground black pepper
Directions
- Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
- Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.