Linguine With Clam Sauce Recipe

Name: Linguine With Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound linguine; 1 6-ounce bottle clam juice; 1/4 cup olive oil; 3 garlic cloves, minced; 1/4 teaspoon crushed red pepper; 1 teaspoon anise seeds; 2 6 1/2-ounce cans minced clams; 18 small hard-shell clams, such as littlenecks, scrubbed clean; 1/2 cup dry white wine; 1/2 cup fresh parsley, chopped

Servings: persons

1 pound linguine
1 6-ounce bottle clam juice
1/4 cup olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper
1 teaspoon anise seeds
2 6 1/2-ounce cans minced clams
18 small hard-shell clams, such as littlenecks, scrubbed clean
1/2 cup dry white wine
1/2 cup fresh parsley, chopped

1
Cook the linguine to al dente according to the label directions. Drain and toss with the clam juice. Set aside and keep warm.
2
Meanwhile, heat the oil, garlic, crushed red pepper, and anise seeds in a large skillet over medium heat. Saute until the garlic is golden but not browned. Add the canned clams, fresh clams in their shells, and white wine. Increase heat to high and bring to a boil. Cover and cook 5 to 7 minutes or until the clams open. Remove the whole clams and set aside. Add the parsley and reduce heat to low. Add the linguine and clam juice and toss. Remove the pasta to a serving bowl and top with the clams in their shells.

255

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 10 ingredients. The key ingredients include: 1 pound linguine, 1 6-ounce bottle clam juice, 1/4 cup olive oil, 3 garlic cloves, minced, and more.

Yes, Linguine With 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 With Clam Sauce

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