Linguine With Clams is full of fresh seafood and packed with vitamin C. You won’t believe how good this pasta is until you try it for yourself. Packed with flavor and packed with the nutrition you need to feel great, Fresh Linguine With Clams is an excellent addition to your diet.
Fresh Linguine With Clams
Ingredients
Ingredients
- 600 g fresh pasta linguine
- 3 tbsp (40 grams) extra virgin olive oil
- 1 cup chopped onion
- 2 tbsp minced garlic
- 1/4 tsp crushed red pepper, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1000 g littleneck clams, scrubbed (discard any that do not open)
- 1 cup (237 ml) dry white wine
- 1 cup (237 ml) clam juice
- 3 tbsp (50 grams) unsalted butter
- 2 tbsp chopped fresh flat-leaf parsley
Instructions
Preparation
- Set a skillet on the stovetop with its lid nearby. Add the oil to the skillet and heat it gently over medium heat.
- Add the onion, garlic, red pepper, and black pepper and cook, stirring a few times, until the onion is softened and the garlic fragrant (about 5 minutes).
- Add the clams and wine to the pan, increase the heat to high, and cook for 3 minutes.
- Add the clam juice and cover the skillet. Steam the clams, shaking the pan intermittently, until all the clams have opened (10–12 minutes). Discard any clams that do not open.
- Cook the pasta in boiling salted water for about 3 minutes or until it floats to the top. 5. Remove the pot from the heat and allow the pasta to sit in the water for 30 seconds longer.
- Remove ½ cup (118 ml) pasta water from the pot and set aside. Drain the pasta.
- Add the pasta to the skillet along with the reserved pasta water, butter, and parsley, and cook until the pasta is warmed through and coated with the sauce.
- Season with salt and additional red pepper, to taste.
- Serve immediately, making sure the servings have equal amounts of clams.
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