Linguini with White Clam Sauce Recipe

Name: Linguini with White Clam Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dry linguini; Kosher salt; 1/3 cup extra-virgin olive oil, plus 3 tablespoons more; 5 cloves finely chopped garlic; 1/2 teaspoon red pepper flakes; 3/4 cup dry white wine; 1/4 cup water; 36 littleneck clams; 3 tablespoons finely chopped flat-leaf parsley; Fried Zucchini coins, for garnish, recipe follows; 1/2 cup cornmeal; 1/4 cup all-purpose flour; 1 teaspoon dried basil; 1 teaspoon kosher salt, plus for seasoning; 1/4 teaspoon cayenne; Freshly ground black pepper; 2 large eggs, slightly beaten; Vegetable oil, for shallow frying; 2 small zucchini, sliced into 1/8 to 1/4-inch thick coins

Servings: persons

1 pound dry linguini
Kosher salt
1/3 cup extra-virgin olive oil, plus 3 tablespoons more
5 cloves finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 littleneck clams
3 tablespoons finely chopped flat-leaf parsley
Fried Zucchini coins, for garnish, recipe follows
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins

1
1.
2
Bring a large pot of water to a boil and season generously with salt.
3
Boil pasta until al dente (tender but not mushy).
4
2.
5
Heat olive oil in a large skillet over medium-low heat.
6
Add garlic and cook until soft but not brown, about 3 minutes.
7
Add red pepper flakes and cook for 30 seconds more.
8
Add wine and water; increase heat to high.
9
Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 6 to 8 minutes.
10
3.
11
Drain pasta and transfer to a large serving bowl.
12
Toss with remaining 3 tablespoons extra-virgin olive oil, if desired.
13
Pour clam sauce over pasta, add parsley, and toss.
14
Season with salt, to taste.
15
Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins, if desired.
16
1.
17
Line a dish with paper towels and set aside.
18
2.
19
Whisk cornmeal, flour, basil, salt, cayenne, and a few grinds of pepper in a bowl.
20
Beat eggs in another bowl.
21
3.
22
Heat 1/4-inch vegetable oil in a large skillet over medium heat until hot but not smoking.
23
4.
24
Working in small batches, toss zucchini in egg and shake off excess Dredge in cornmeal mixture.
25
Add zucchini to oil, and fry until golden brown, about 2 minutes per side.
26
Remove with a slotted spoon to prepared plate.
27
Season with salt, cool slightly and serve.
28
Calories: 699
29
Total Fat: 35.5 grams
30
Saturated Fat: 4 grams
31
Total Carbohydrate: 70 grams
32
Protein: 20 grams
33
Sodium: 1344 milligrams
34
Cholesterol: 89 milligrams
35
Fiber: 3 grams
36
Serves: 6
37
Nutrition Info (per serving):
38
Calories: 193
39
Total Fat: 14 grams
40
Saturated Fat: 1.5 grams
41
Total Carbohydrate: 13 grams
42
Protein: 4 grams
43
Sodium: 351 milligrams
44
Cholesterol: 71 milligrams
45
Fiber: 1 gram

317

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 19 ingredients. The key ingredients include: 1 pound dry linguini, Kosher salt, 1/3 cup extra-virgin olive oil, plus 3 tablespoons more, 5 cloves finely chopped garlic, and more.

Yes, Linguini 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.

Linguini with White Clam Sauce

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