Clams with Linguine and Spring Garlic

Name: Clams with Linguine and Spring Garlic
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 79 milliliters extra virgin olive oil; 1 Tbsp chopped fresh thyme; 4 larges garlic cloves, minced; 454 grams package linguine; 680 grams Manila or littleneck clams; 0 teaspoons freshly ground pepper

Clams with Linguine and Spring Garlic is a dairy free and pescatarian recipe with 4 servings. This main course has 633 calories, 19g of protein, and 20g of fat per serving. This recipe covers 18% of your daily requirements of vitamins and minerals. It is perfect for Spring. Head to the store and pick up littleneck clams, linguine, thyme, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Wash clams thoroughly, discarding any opened or cracked shells. Set aside.

Ingredients you will need

Pasta Shells

Clams

Cook linguine 11 minutes according to package directions; drain and keep warm.

Ingredients you will need

Linguine

Saute garlic and thyme in hot oil in a large skillet 1 to 2 minutes or until garlic is tender.

Ingredients you will need

Garlic

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Add clams, wine, and pepper to skillet, tossing gently. Cover and cook 3 to 4 minutes or until clams open. (Discard any unopened shells.)

Ingredients you will need

Pepper

Pasta Shells

Clams

Wine

Equipment you will use

Frying Pan

Remove clams with a slotted spoon. Toss linguine with pan liquid; serve topped with clams.

Ingredients you will need

Linguine

Clams

Equipment you will use

Slotted Spoon

Frying Pan

Equipment

Frying Pan

Slotted Spoon

Ingredients

Servings:

118milliliters

dry white wine 79milliliters

extra virgin olive oil 1Tbsp

chopped fresh thyme 4larges

garlic cloves, minced 454grams

package linguine 680grams

Manila or littleneck clams 0teaspoons

freshly ground pepper

Recommended wine: Chardonnay, Muscadet, Riesling

Clams can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.