Linguine With Clam Sauce
Ingredients
The pasta and clams
-
28
ounces
clams in shells
-
10
ounces
linguine uncooked
The sauce
-
4
cloves
garlic minced
-
2
shallots
thinly sliced
-
2
tablespoons
olive oil
-
2
tablespoons
butter
-
¼
teaspoon
chili (optional)
-
½
cup
white wine or fish broth
-
1
teaspoon
Italian seasoning
-
½
teaspoon
salt
-
½
teaspoon
pepper
Garnish
-
parsley
fresh and finely chopped
Instructions
- 1. Clean the clams by soaking them in water, rinsing, and scrubbing each one. Discard any broken clams.
- 2. Boil a large pot of salted water and cook the pasta until al dente. Drain, reserving one cup of pasta water.
- 3. In a skillet, heat oil and sauté garlic and shallots until translucent. Add white wine and cook until the alcohol evaporates.
- 4. Add spices and clams to the skillet, cooking for 6-7 minutes and discarding any clams that haven't opened. Remove clams, extract the meat, and return it to the skillet.
- 5. Stir in butter and the cooked pasta, mixing everything together before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
422
Total fat
14g
Total carbohydrates
58g
Total protein
14g
Sodium
361mg
Cholesterol
0mg
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