Spicy Clam Pasta
Ingredients
The pasta
-
10
oz
linguine
-
1.5 – 2
lbs
Manila clams
The sauce
-
4
tablespoons
unsalted butter
-
2
tablespoons
olive oil
-
6
cloves
garlic
-
2
teaspoons
red pepper flakes
-
½
cup
white wine or Japanese cooking sake
-
½
teaspoon
salt
-
3
dashes
ground black pepper
-
2
tablespoons
Italian parsley leaves
-
as needed
lemon wedges
Instructions
- Soak the clams in cold water, scrub the shells, rinse, and drain.
- Boil a pot of water and cook the linguine until al dente, then drain and reserve ¼ cup of pasta water.
- Heat a skillet over high heat, add butter and olive oil, then sauté the garlic until slightly brown.
- Stir in red pepper flakes, add clams, and toss them a few times.
- Add white wine, salt, and black pepper, cover the skillet, and cook until the clams open.
- Add linguine and reserved pasta water to the skillet, stir to combine, then mix in parsley.
- Turn off the heat and serve immediately, squeezing lemon juice over the pasta.
Nutrition Facts (estimated)
Servings
4
Calories
608
Total fat
21g
Total carbohydrates
62g
Total protein
34g
Sodium
1338mg
Cholesterol
81mg
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