Linguine with Clams
$0.00 Cooking Fee
Serving Size: 6 ounces
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Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Bring a large pot of water to a boil. Add the salt then the linguine and cook until just under al-dente.
- Meanwhile in another large pot, heat the olive oil and butter over medium heat. Add the garlic and shallots and cook until fragrant and soft but not browned, 3 to 5 minutes. Add the tomatoes and sauté for another minute.
- Add the bottled clam juice, plus any reserved clam juice, wine, and half of the parsley. Increase the heat to high, then simmer 2 minutes. Add clams.
- Add the pasta and the remaining parsley, Pull from the bottom of the pan, lifting to combine. Let the pasta soak up the sauce for a minute or two, then turn off the heat. Taste and correct for salt.
Cook Times
Ingredients
Ingredients
- 1 ½ pound linguine dry, cooked just under al dente
- 2 tablespoon Kosher salt
For the sauce:
- 3 tablespoon extra-virgin olive oil
- 5 tablespoon unsalted butter
- 6 clove garlic large, finely chopped
- 4 shallot large, finely chopped
- 3 Roma tomato seeded and chopped
- 8 ounce clam juice sold in bottles
- 3/4 cup white wine dry, such as Sauvignon Blanc
- 1/3 cup Italian parsley chopped
- 1 ½ cup canned chopped clams drained amount, reserve clam juice
- 1 teaspoon Kosher salt more or less to taste
Cooking Tools Required
Can Opener, Colander, Cutting board, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top StoveReheating/Serving Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 379kcal | Carbohydrates: 57g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1719mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 533IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 1mg
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