Linguine With Clams And Bagna Cauda Butter – a delicious recipe with linguine, olive oil, clams, white wine, bagna cauda butter, fresh Italian parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring a large pot of salted water to a boil over high heat. Add the pasta.
2
While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.
3
Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate heat for about 1 minute so the pasta absorbs some of the sauce. Off the heat, add the butter and parsley and toss until the butter melts. Divide among warmed bowls and serve immediately.
289
kcal
Calories
31
g
Fat
4
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 lb dried linguine, 2 tablespoons olive oil, 4 lbs clams, scrubbed, 1 1/2 cups dry white wine, and more.
Yes, Linguine With Clams And Bagna Cauda Butter 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
