Linguine With White Clam Sauce

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"This recipe is from Clare Cassady El Tom (my sister). I've made it many times. A variant: cut the olive oil to 2 tablespoons and add ½ cup of dry white wine (Chablis)."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (147.4 g)
  • Calories 380.7
  • Total Fat - 32.8 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 44 mg
  • Sodium - 570.4 mg
  • Total Carbohydrate - 3.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 17.9 g
  • Calcium - 40.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Drain clams well, reserving juice.

Step 2

Cook garlic VERY slowly in oil for 10 minutes, and do not allow it to burn.

Step 3

Add clam juice and cook slowly in oil for another 10 minutes, just simmering.

Step 4

Add parsley and red pepper, then add minced clams, season, heat slightly.

Step 5

Pour at once over hot drained pasta.

Tips & Variations


No special items needed.

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