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Linguine with White Clam Sauce

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Linguine with White Clam Sauce

Linguine with White Clam Sauce

Linguine with White Clam Sauce might be just the main course you are searching for. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. Watching your figure? This pescatarian recipe has 689 calories, 19g of protein, and 38g of fat per serving. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up butter, big fat finishing olive oil, water, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

1
Watch how to make this recipe.
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Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes.
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GarlicGarlic
Olive OilOlive Oil
ClamsClams
WaterWater
WineWine
Equipment you will use
Frying PanFrying Pan
3
Remove the clams from the pan and reduce the cooking liquid.
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ClamsClams
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Frying PanFrying Pan
4
Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells.
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Pasta ShellsPasta Shells
ClamsClams
5
Pour the cooking liquid into a measuring cup.
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Measuring CupMeasuring Cup
6
Bring a large pot of well salted water to a boil over medium heat.
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WaterWater
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PotPot
7
Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny.
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GarlicGarlic
Olive OilOlive Oil
PepperPepper
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Frying PanFrying Pan
8
Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
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ClamsClams
JuiceJuice
PastaPasta
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Frying PanFrying Pan
9
While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
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LinguineLinguine
ClamsClams
PastaPasta
WaterWater
10
Remove the cooked clams in their shells from the pan and keep warm.
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Pasta ShellsPasta Shells
ClamsClams
Equipment you will use
Frying PanFrying Pan
11
Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
Ingredients you will need
PastaPasta
Parmigiano ReggianoParmigiano Reggiano
ButterButter
Pasta ShellsPasta Shells
ClamsClams
HerbsHerbs
SauceSauce
Cooking OilCooking Oil
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Frying PanFrying Pan
12
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
Ingredients you will need
Parmigiano ReggianoParmigiano Reggiano
Pasta ShellsPasta Shells
ClamsClams
PastaPasta
13
This won't make you want to clam up!
DifficultyHard
Ready In40 m.
Servings6
Health Score12
DietsPescatarian
Dish TypesLunchMain CourseMain DishDinner
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