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Linguini with White Clam Sauce

 

33

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

35

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

4 dozen littleneck clams
scrubbed well
*
½ cup white wine
dry
*
1 pound pasta, linguine
1 x salt
*
2 tablespoons olive oil, extra-virgin
3 each garlic cloves
very thinly sliced
1 teaspoon red pepper flakes
¼ cup parsley leaves
fresh, chopped
¼ cup basil
fresh, chopped
*
1 x black pepper
freshly ground
*

Directions

In a large pot combine the clams and white wine and bring to a boil. Cover and steam the clams over moderately high heat about 5 to 10 minutes, checking them after 5 minutes and transferring them as they open to a bowl. Discard any clams that do not open after 10 minutes. Remove pot from heat and reserve the liquid in a measuring cup.

In another large pot bring at least 4 quarts salted water to a boil and cook the linguine until al dente, stirring occasionally. Drain linguine in a colander.

With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coarse. In a large pot heat the olive oil over moderately high heat and quickly toast the sliced garlic until just golden. Add the hot pepper flakes and stir. Add the reserved cooking liquid from the clams and bring to a simmer. Stir in the puréed clams and simmer for 2 minutes. Add the linguine, parsley, basil, remaining clams in their shells, salt and pepper and toss to combine. Serve immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 49015% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 29g 29%
Dietary Fiber 4g 16%
Sugars g
Protein 31g
Vitamin A 8% Vitamin C 12%
Calcium 4% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

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