Linguine with Clam Sauce

Name: Linguine with Clam Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 3 beefsteak tomatoes, diced; 20 clams (such as littleneck or Manila), rinsed; 237 milliliters dry white wine; 59 milliliters fresh tarragon, chopped; 1 clove garlic, thinly sliced; 4 servings Kosher salt; 454 grams dried linguine; 3 Tbsps extra-virgin olive oil; 0 teaspoons red pepper flakes

You can never have too many main course recipes, so give Linguine with Clam Sauce a try. Watching your figure? This dairy free and pescatarian recipe has 629 calories, 19g of protein, and 13g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes about 25 minutes. Head to the store and pick up olive oil, clams, pepper flakes, and a few other things to make it today.

Instructions

Cook the linguine according to the package directions. Meanwhile, heat the oil in a medium skillet over medium heat.

Ingredients you will need

Linguine

Cooking Oil

Equipment you will use

Frying Pan

Add the garlic and cook for 30 seconds, stirring.

Ingredients you will need

Garlic

Add the tomatoes, wine, red pepper, and 3/4 teaspoon salt and bring to a boil.

Ingredients you will need

Red Pepper

Tomato

Salt

Wine

Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams. After draining the linguine, return it to the pot and stir in the clams and sauce. Divide among individual bowls and top with the tarragon.

Ingredients you will need

Linguine

Tarragon

Clams

Sauce

Equipment you will use

Bowl

Pot

Serve with crusty bread, if desired. Tip: At the store, select tightly closed clams with shells free of chips and cracks. At home, remove the clams from the bag so they can breathe. Keep them on ice in the refrigerator, covered with a damp cloth, until you're ready to cook.

Ingredients you will need

Crusty Bread