Clams and Linguine
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 people
Calories: 620kcal
Ingredients
- 24 Little Neck Clam
- 1 lb. Linguine
- 1.5 tbsp Olive Oil Extra Virgin
- .5 Cup Water
- .75 Cup Pasta Water
- .75 Cup White Wine
- 2 tbsp Butter
- 1 tbsp Parsley Finely chopped
- 1 tsp Salt
- 4 Cloves Garlic
- .5 Cup Parmesan
Instructions
- Place large pot of water over high heat. Bring to a boil.
- Add oil to a heavy bottom pan, such as a dutch oven, and bring up to medium heat.
- Add garlic and saute for 1 minute.
- Add white wine and water. Let simmer for a couple minutes.
- Add linguine to the boiling water and cook according to package, usually 10 minutes.
- While the pasta cooks, add clams to the dutch oven, cover and cook for 7 to 9 minutes.
- Remove lid, discard any clams that have not opened, because they dead. This part is optional, but I like to remove the clams to a separate bowl, so it's easier to mix the pasta into the sauce. You don't have to, but it helps keep the clams in their shells.
- With tongs, grab the pasta from the water and add to the dutch oven, along with the 1/2 cup of pasta water. Mix to combine well. Cook for 5 to 6 minutes.
- Add the clams back to the pasta along with the butter, parley and parmesan. Cook for another 2 to 3 minutes.
- Serve family style in a large bowl, or portion it out. Serve with a little extra parm and parsley.
Notes
For cleaning the clams, you want to really scrub the shell since they're going into the dish. I scrub them with a sponge and even a very small amount of mild soap in order to make sure 100%.
Also, do not use any clams that are open!
Nutrition
Calories: 620kcal | Carbohydrates: 88g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 922mg | Potassium: 308mg | Fiber: 4g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 2.2mg | Calcium: 186mg | Iron: 2mg