Linguine With White Clam Sauce Recipe

Name: Linguine With White Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 1 medium onion, chopped; 6 garlic cloves, finely chopped; 3/4 teaspoon dried hot red pepper flakes; 1/4 teaspoon dried oregano; 1/3 cup dry white wine; 1/3 cup bottled clam juice; 1 lb linguine; 2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well; 2 tablespoons cold unsalted butter, cut into small pieces; 1/3 cup chopped fresh flat-leaf parsley; Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

Servings: persons

1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

1
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
2
Cook pasta in a 6- to 8-quart pot of
3
until al dente, then drain in a colander.
4
While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
5
Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

467

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 12 ingredients. The key ingredients include: 1/3 cup extra-virgin olive oil, 1 medium onion, chopped, 6 garlic cloves, finely chopped, 3/4 teaspoon dried hot red pepper flakes, and more.

Yes, Linguine With White 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 White Clam Sauce

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