Linguine with Clams (Linguine con le Vongole)

Name: Linguine with Clams (Linguine con le Vongole)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 14 whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped; 3 Tbsps kosher or coarse sea salt; 454 grams New Zealand cockles or 24 Manila or littleneck clams, scrubbed; 237 milliliters dry white wine; 118 milliliters fresh flat-leaf parsley, coarsely chopped; 4 cloves garlic, thinly sliced; 454 grams linguine; 12 Tbsps extra-virgin olive oil; 1 Tbsp red pepper flakes

This recipe makes 6 servings with 579 calories, 12g of protein, and 29g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of olive oil, flat-leaf parsley, linguine, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Ingredients you will need

Linguine

Pasta

Water

Salt

Equipment you will use

Pot

Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add garlic and sauté until just golden, about 30 seconds.

Ingredients you will need

Garlic

Add clams and 1 tablespoon red pepper flakes and sauté 1 minute.

Ingredients you will need

Red Pepper Flakes

Clams

Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.

Ingredients you will need

Tomato

Parsley

Clams

Juice

Wine

Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist.

Ingredients you will need

Linguine

Water

Equipment you will use

Frying Pan

Remove from heat.

Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Parsley

Transfer to serving dish and serve immediately.