Linguine with Garlicky White Clam Sauce
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Description
This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese.
Ingredients
- 1 (16 ounce) package linguine pasta
- ⅓ cup extra-virgin olive oil
- 2 anchovy fillets
- 6 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ cup chopped fresh parsley
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 2 (10 ounce) cans whole baby clams, drained and juice reserved
- ⅓ cup white wine
Directions
- 1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- 2. Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
- 3. Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
Nutrition Facts
serving: 6 servings
calories: 477.2 kcal
carbohydrates: 46.8 g
protein: 24.2 g
saturated fat: 5.4 g
cholesterol: 140.5 mg
sodium: 585.1 mg
fiber: 3.4 g
sugar: 0.3 g
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