Linguine With White Clam Sauce
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4
Servings
Servings
30m PT30M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #34197
January 29, 2020
"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
Ingredients
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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