Ron's Favorite Linguine with White Clam Sauce recipe

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Ingredients

1 (16 ounce) package linguine pasta
¼ cup extra-virgin olive oil
4 cloves garlic, finely chopped
1 pinch red pepper flakes
1 cup dry white wine
1 (6.5 ounce) can baby clams, drained with juices reserved
1 tablespoon cold unsalted butter
salt and ground black pepper to taste
¼ cup chopped flat-leaf parsley
1 tablespoon chopped oregano

Nutrition Info

453.3 calories
carbohydrate: 58 g
cholesterol: 25.7 mg
fat: 13.7 g
fiber: 2.7 g
protein: 18.1 g
saturatedFat: 3 g
servingSize: -
sodium: 68.3 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, drain.

  2. Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.

  3. Stir red pepper flakes with the garlic, add white wine and reserved clam juice. Cook the mixture until the liquid reduces in volume by half, about 3 minutes.

  4. Drop butter into the liquid and cook until melted, 2 to 3 minutes, season with salt and pepper. Add clams to the pot, cook until he clams are heated through, 1 to 2 minutes. Stir linguine with the clam mixture to coat, season with parsley and oregano.

Recipe Yield

6 servings

Recipe Note

Canned baby clams and their juice are cooked with white wine, garlic, butter, and red pepper flakes to be served over linguine in this fast recipe.

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