1/1 Photo of Linguine With White Clam Sauce
A traditional version (*This recipe was originally posted by a former Zaar member.)
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Units: US | Metric
- 28 littleneck clams, scrubbed
- 7 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 small hot chili peppers, minced (can substitute red pepper flakes)
- 1/2 cup dry white wine
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 -1 1/2 lb linguine
- 1 tablespoon salt
- fresh ground black pepper
- 1Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
- 2Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
- 3Save 4 clams for garnish.
- 4Set the strained liquid aside and chop the clams into a mince.
- 5Add the linguine to boiling water.
- 6The clam sauce should take the same length of time to cook as the linguine.
- 7Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
- 8Add the minced chilies.
- 9Add the minced clams and sauté to heat through, then add the black pepper and white wine.
- 10Now add the reserved clam liquid.
- 11Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
- 12Add the parsley and basil.
- 13Lower the heat to medium.
- 14When the linguine is al dente, drain it and toss it with about half of the sauce.
- 15Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
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Nutritional Facts for Linguine With White Clam Sauce
Serving Size: 1 (292 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 601.4
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 1.3 g
- Cholesterol 34.5 mg
- Sodium 1814.8 mg
- Total Carbohydrate 92.7 g
- Dietary Fiber 4.4 g
- Sugars 3.4 g
- Protein 28.8 g