Linguine With White Clam Sauce Recipe

"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 is 4 servings

Metric US

I've Tried It

Ingredients

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13 ounces clams (two 6.5-ounce cans minced clams)
1 large clove garlic, cut fine
1/2 cup olive oil (no substitutions)
Chopped parsley

Linguine or thin spaghetti, cooked al dente
1/4 teaspoon red pepper flakes
Seasonings to taste, salt, freshly ground black pepper

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 by Step Method

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.

Linguine With White Clam Sauce