Linguine And Clam Sauce Recipe

Name: Linguine And Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, divided; 6 garlic cloves, finely chopped; 3 1/4 cups water, divided; 1 cup dry white wine; 2 1/2 dozen littleneck clams, scrubbed; 1 cup clam juice; 8 ounces uncooked whole-wheat linguine or spaghetti (such as Wild Oats); 1/2 teaspoon salt; 6 tablespoons chopped fresh parsley, divided; 2 tablespoons minced seeded red serrano or Fresno chile; 4 lemon wedges

Servings: persons

1/4 cup extra-virgin olive oil, divided
6 garlic cloves, finely chopped
3 1/4 cups water, divided
1 cup dry white wine
2 1/2 dozen littleneck clams, scrubbed
1 cup clam juice
8 ounces uncooked whole-wheat linguine or spaghetti (such as Wild Oats)
1/2 teaspoon salt
6 tablespoons chopped fresh parsley, divided
2 tablespoons minced seeded red serrano or Fresno chile
4 lemon wedges

1
Place a 12-inch high-sided saute pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 12 clams on another plate; cover to keep warm. Remove meat from remaining clams; coarsely chop, and add to plate. Re-cover; keep warm.
2
Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams; toss. Divide pasta among 4 bowls; top each with 3 clams in the shell. Serve with lemon wedges.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, divided, 6 garlic cloves, finely chopped, 3 1/4 cups water, divided, 1 cup dry white wine, and more.

Yes, Linguine And Clam Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Linguine And Clam Sauce

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