Linguine and Clam Sauce

Photo by Joanmarie J.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup extra-virgin olive oil, divided

  • 6

    garlic cloves, finely chopped

  • 3 1/4

    cups water, divided

  • 1

    cup dry white wine

  • 2 1/2 dozen

    littleneck clams, scrubbed

  • 1

    cup clam juice

  • 8

    ounces uncooked whole-wheat linguine or spaghetti (such as Wild Oats)

  • 1/2

    teaspoon salt

  • 6

    tablespoons chopped fresh parsley, divided

  • 2

    tablespoons minced seeded red serrano or Fresno chile

  • 4

    lemon wedges

Directions

1. Place a 12-inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 12 clams on another plate; cover to keep warm. Remove meat from remaining clams; coarsely chop, and add to plate. Re-cover; keep warm. 2. Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams; toss. Divide pasta among 4 bowls; top each with 3 clams in the shell. Serve with lemon wedges.

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