Linguine with clam sauce
An easy recipe worthy of a fine Italian restaurant, at a fraction of the cost! Clams are a lean source of protein, rich in iron, B12 and Omega- 3 fatty acids. Combined with a good measure of garlic and olive oil, this dish rates high on the health benefit scale!
Servings: 4
Calories: 439kcal
Ingredients
- 8 oz linguini pasta
- 1/4 cup extra virgin olive oil
- 1/4 cup garlic chopped
- 1/4 tsp red pepper flakes or more to taste
- 1/4 cup parsley chopped
- 1 cup white wine
- 2 ea 10 oz cans of whole baby clams (dry weight 5 oz each)
- 2 tbsp Parmesan shavings for garnish
- 1 pinch kosher salt
- 1/4 tsp fresh ground pepper
Instructions
- Cook pasta per package instructions.
- Drain the clams and reserve the juice (you should have about 1 cup).
- While pasta water is heating, heat olive oil in a large sauté pan over medium heat.
- Add garlic, red pepper flakes, half of the parsley (2 tbsp), and a pinch of salt. Cook for a minute.
- Add white wine and clam juice to the pan. Raise the heat to high and bring to a boil. Maintain a steady boil on high or medium high to reduce the liquid by half. This will concentrate the flavors. You should end up with about 1 cup to 3/4 cup of liquid - it will take about 5 minutes. Make sure you keep an eye on it and don't let it evaporate completely.
- Add the clams to the sauce and some fresh ground pepper. Reduce the heat to medium low and heat them through. Cover and keep warm while pasta is cooking.
- When pasta is ready, drain it. Place on serving plates and top with clam sauce.
- Sprinkle with the rest of the parsley and Parmesan shavings.
Nutrition
Calories: 439kcal | Total Carbohydrate: 48g | Protein: 15g | Total Fat: 16g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 406mg | Potassium: 243mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin A: 377IU | Vitamin C: 9mg | Vitamin D: 0.01µg | Calcium: 96mg | Iron: 6mg