Linguine With White Clam Sauce
"This is easy and delicious. It's an adaptation of a recipe that someone in Maine posted on another site. I used to be all braggy about my own recipe of the same name, but then I tried this and loved it! So does everyone else in the family. When I'm feeling fancy, I add some steamers."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (117.8 g)
- Calories 179.6
- Total Fat - 14.4 g
- Saturated Fat - 5.4 g
- Cholesterol - 24.7 mg
- Sodium - 113.2 mg
- Total Carbohydrate - 10 g
- Dietary Fiber - 1.3 g
- Sugars - 1.7 g
- Protein - 3.6 g
- Calcium - 82.2 mg
- Iron - 0.9 mg
- Vitamin C - 3.4 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Boil water in a large dutch oven, and cook pasta until al dente.
Step 2
While that's going on, melt the butter and olive oil in a large skillet over medium heat.
Step 3
Sautee the onion and garlic, adding the pepper flakes after 5 minutes. Add lemon juice, oregano, basil, and Old Bay.
Step 4
Stir for a minute or so, then add the clams with juice and simmer for 5 minutes.
Step 5
Add the 4 Tbsp. of parmesan to the sauce to slightly thicken and flavor.
Step 6
Drain the pasta and place in a large bowl. Pour the sauce over, toss, and top with parsley and more parmesan.
Tips
No special items needed.
1 Reviews
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