Linguine with Clam Sauce

Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest.

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Linguine with Clam Sauce
Linguine with clam sauce should be packed with flavor: nicely garlicky and a little spicy. Most of all it should taste of fresh, delicious clams with the unmistakable tang of the sea. Fresh, in-the-shell clams are the key to getting this true clam flavor, and tiny littlenecks are the tenderest.
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1650 calories
178 g
0 g
85 g
31 g
12 g
418 g
187 g
7 g
0 g
70 g
Nutrition Facts
Serving Size
418g
Servings
6
Amount Per Serving
Calories 1650
Calories from Fat 748
% Daily Value *
Total Fat 85g
131%
Saturated Fat 12g
60%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 60g
Cholesterol 0mg
0%
Sodium 187mg
8%
Total Carbohydrates 178g
59%
Dietary Fiber 9g
36%
Sugars 7g
Protein 31g
Vitamin A
39%
Vitamin C
47%
Calcium
11%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 24 littleneck clams
  2. 6 Tbs. extra-virgin olive oil
  3. 1/2 tsp. crushed red pepper flakes
  4. 1/3 cup dry white wine
  5. 5 Tbs. finely chopped fresh flat-leaf parsley, plus a few whole leaves for garnish
  6. 3 large cloves garlic, minced
  7. Kosher salt
  8. 8 oz. linguine or spaghettini (I like De Cecco, Due Pastori, and Rustichella d’Abruzzo brands)
  9. Freshly ground black pepper
What you do
  1. Scrub the clams under cold water and set aside.
  2. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat.
  3. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds.
  4. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic.
  5. Cook for 20 seconds and add the clams.
  6. Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens.
  7. It will take 5 to 6 minutes total for all the clams to open.
  8. Transfer the clams to a cutting board and reserve the broth.
  9. Remove the clams from the shells and cut them in half, or quarters if they’re large.
  10. Return the clams to the broth.
  11. Discard the shells.
  12. Bring a large pot of well-salted water to a boil over high heat.
  13. Add the pasta and cook until it’s almost al dente, 6 to 9 minutes. Don’t overcook.
  14. While the pasta is cooking, heat the remaining 3 Tbs. olive oil in a 10- or 12-inch skillet over medium heat.
  15. Add the remaining 3 Tbs. chopped parsley and the rest of the garlic and cook until the garlic is just soft, about 1 minute.
  16. Set the skillet aside.
  17. When the pasta is done, reserve about 1/4 cup of the pasta cooking water and then drain the pasta.
  18. Add the pasta, the clams, and the broth the clams were cooked in to the skillet.
  19. Return to low heat, toss the pasta in the sauce, and simmer for another minute to finish cooking it, adding a little of the pasta water if you prefer a wetter dish.
  20. Taste for salt and add a large grind of black pepper. Serve immediately, garnished with the parsley leaves.
Beta Nutrition
calories
1650
fat
85g
protein
31g
carbs
178g
Full Info.
Jessy + Melissa https://www.jessyandmelissa.com/