lunch

Linguine and Clams In Garlic White Wine Sauce

Name: Linguine and Clams In Garlic White Wine Sauce
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 10 cloves garlic, smashed; 5 dozens little neck clams, scrubbed under cold running water; 2 cups white wine; 2 pinchs large of crushed red pepper flakes; 1 pound linguine; 2 tablespoons unsalted butter; 2 tablespoons chopped Italian parsley, plus additional for garnish; 2 tablespoons chopped fresh oregano leaves, plus additional for garnish; 1 cup finely grated Parmigiano-Reggiano, optioinal; Kosher salt (I did not need any)

“Linguine and Clams In Garlic White Wine Sauce is a pescatarian recipe with 6 servings. One portion of this dish contains approximately 17g of protein, 9g of fat, and a total of 459 calories. For $1.9 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, dozens little neck clams, parsley, and a few other things to make it today. Only a few people really liked this main course. 3 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is pretty good. If you like this recipe, take a look at these similar recipes: Linguine and Clams In Garlic White Wine Sauce, Linguine and Clams In Garlic White Wine Sauce, and Garlic Butter Clams with White Wine Cream Sauce.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Garlicsmashed10 cloves
Dozens little neck clamsscrubbed under cold running water5
White wine2 cups
Of pepper flakeslarge2 pinch
Linguine1 lb
Butter2 tbsp
Parsleyplus additional for garnish2 tbsp
Oregano leavesplus additional for garnish2 tbsp
Parmigiano-reggianooptioinal1 cup
Kosher saltI did not need any6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 45 min

1
Coat a large saute pan (I used a 6 quart stock pot, as she does on the show) with olive oil and add 5 garlic cloves and a pinch of red pepper flakes. Bring pan to medium high heat and cook until garlic becomes golden brown. (Meg note: I happen to love garlic and flipped the smashed garlic over to brown on the other side, wanting to get as much garlic flavor as I could.) When garlic is golden brown and very aromatic, remove it and discard (it has fulfilled its garlic destiny). Put 3 1/2 dozen clams in the pan and add the wine. Cover the pan a bring to a boil over medium heat. Cover and cook until the clams open up, about 10 minutes. Using a slotted spoon, remove the clams from the pan and set aside.
2
Pour the cooking liquid into a measuring cup and set aside.
3
Bring a large pot of water to a boil over medium heat. (Meg note: I usually salt my pasta water, but the cooking liquid was on the salty side so I skipped, figuring it is easier to add the salt in later than take it out.)

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