Linguine with Clams
Ingredients
The pasta
The sauce
-
2-3
tablespoon
extra virgin olive oil
-
1
pinch
crushed red pepper flakes
-
2
cloves
garlic
-
1
bag
littleneck clams
-
1
ounce
dry white wine
-
1
tablespoon
fresh parsley
-
1
tablespoon
fresh basil
-
1
pinch
black pepper
-
to taste
grated
Romano cheese
Instructions
- Cook the linguine according to package instructions until al dente.
- Chop the parsley and basil, and slice the garlic cloves.
- 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, garlic, and crushed red pepper flakes until fragrant.
- Add the clams, basil, and a splash of white wine to the pan, then cover to steam the clams for about 7-8 minutes.
- Once the clams have opened, turn off the heat and keep covered until serving.
- Add a spoonful of pasta water to the clams, then drain the pasta.
- Serve the pasta in bowls, topped with clams and sauce, and sprinkle with parsley and cheese.
Nutrition Facts (estimated)
Servings
2
Calories
712
Total fat
17g
Total carbohydrates
115g
Total protein
24g
Sodium
161mg
Cholesterol
8mg
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