Pescatarian

Linguine and clams in white wine sauce

Name: Linguine and clams in white wine sauce
Total time: 45 min
Yield: 6 servings
Ingredients: 10 cloves garlic; 5 little neck clams; 480 ml white wine; 2 pinch red pepper flakes; 453.59 g linguine; 2 Tbsps unsalted butter; 2 Tbsps flatleaf parsley; 2 Tbsps oregano; 100 g parmigiano reggiano; 6 servings kosher salt

Linguine and Clams In Garlic White Wine Sauce is a pescatarian dish that covers 15% of your daily requirements of vitamins and minerals per serving. It is best enjoyed during a cozy dinner night and is similar to Garlic Butter Clams with White Wine Cream Sauce.

Ingredients

garlic

10 cloves

little neck clams

white wine

480 ml

red pepper flakes

2 pinch

linguine

453.59 g

unsalted butter

2 Tbsps

flatleaf parsley

2 Tbsps

oregano

2 Tbsps

parmigiano reggiano

100 g

kosher salt

6 servings

Method

Coat a large saute pan (I used a 6 quart stock pot, as she does on the show) with olive oil and add 5 garlic cloves and a pinch of red pepper flakes. Bring pan to medium high heat and cook until garlic becomes golden brown. (Meg note: I happen to love garlic and flipped the smashed garlic over to brown on the other side, wanting to get as much garlic flavor as I could.) When garlic is golden brown and very aromatic, remove it and discard (it has fulfilled its garlic destiny). Put 3 1/2 dozen clams in the pan and add the wine. Cover the pan a bring to a boil over medium heat. Cover and cook until the clams open up, about 10 minutes. Using a slotted spoon, remove the clams from the pan and set aside.
Pour the cooking liquid into a measuring cup and set aside.
Bring a large pot of water to a boil over medium heat. (Meg note: I usually salt my pasta water, but the cooking liquid was on the salty side so I skipped, figuring it is easier to add the salt in later than take it out.)
Mince remaining smashed garlic cloves. Coat same saute pan again with olive oil and add garlic and another pinch of red pepper flakes. Bring pan to medium-high heat and cook garlic for a minute or two (dont let it get brown).
Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! (Meg note: even though I followed the directions, next time I might strain the juice through a paper towel lined sieve to make sure all of the sand and grit is out, before adding it back into the pan.) Cover and cook until the clams open.
While clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very al dente maybe a minute or so less than the box directs.
Remove the cooked clams in their shells from the pan and keep warm.
Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated parmigian-reggiano, if using. Stir vigorously to combine.
Divide the pasta into serving dishes and garnish with clams that are still in their shells and some chopped herbs.
Note: Purchase shellfish thats sold in mesh bags. If you buy clams or mussels that are in plastic bags, you may be getting dead shellfish. The plastic makes them suffocate.

Nutrition:

458 kcal

Carbs

62 g

Fat

9 g

Protein

16 g

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