Clams and Spaghetti
Ingredients
The pasta
The clams
-
1
bag
Farm Raised Little Neck Clams
The aromatics
-
2
cloves
Garlic
-
1
Tablespoon
Fresh Parsley
-
1
Tablespoon
Fresh Basil
The seasoning
-
Pinch
Crushed Red Pepper
-
Pinch
Black Pepper
-
Sprinkle
grated Romano Cheese
-
2-3
Tablespoons
Extra Virgin Olive Oil
Instructions
- Boil water in a large pot and cook the linguine according to package instructions.
- Chop the parsley, basil, and garlic.
- Rinse the clams thoroughly in cold water, discarding any that are open.
- Once the pasta water is boiling, add the linguine and set a timer.
- In a large sauté pan, heat olive oil and sauté the garlic briefly.
- Add the clams, basil, and crushed red pepper to the pan, cover, and steam until the clams open.
- When the clams are done, turn off the heat and keep covered until serving.
- Drain the pasta, place it in a bowl, and top with the clams and sauce.
- Garnish with fresh parsley and grated Romano cheese before serving.
Nutrition Facts (estimated)
Servings
3
Calories
677
Total fat
11g
Total carbohydrates
114g
Total protein
25g
Sodium
220mg
Cholesterol
10mg
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