Linguine and Clam Sauce
By joanmarie
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
Details
Cooking time 30mins
Adapted from cooking light.com
Preparation
Step 1
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.
You'll also love
- Potato Crusted Cod 4/5 (10 Votes)
- Mushroom and Kale Naan Pizza 4.3/5 (4 Votes)
- Sesame Encrusted Salmon 4/5 (10 Votes)
- Eggplant Creole Appetizer with... 3.7/5 (7 Votes)
- Maryland Crab Cakes 4.3/5 (4 Votes)
- Stensoni's Best Tomato Meat Pasta... 4.3/5 (4 Votes)
- Mussels and Clams over shell pasta 4/5 (5 Votes)
- Penne Montanara 3.8/5 (5 Votes)
Review this recipe