White Clam Sauce with Linguine

Name: White Clam Sauce with Linguine
Total time: 1 h
Ingredients: 1 12-ounce package linguine; ¼ cup olive oil good quality; 4 cloves garlic minced; 3 8-ounce cans minced clams 24 ounces, juice drained and reserved; 1 cup dry white wine; 1 teaspoon salt; ½ cup chopped parsley plus more for garnish; crushed red pepper flakes for garnish, optional

40aprons.com

Your recipes

Total: 60

Servings: 4

Ingredients

Remove All · Remove Spices · Remove Staples

1 12-ounce package linguine¼ cup olive oil good quality4 cloves garlic minced3 8-ounce cans minced clams 24 ounces, juice drained and reserved1 cup dry white wine1 teaspoon salt½ cup chopped parsley plus more for garnishcrushed red pepper flakes for garnish, optional

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Fill large pot with salted water. Add linguine and cook until pasta is al dente. Drain pasta water and set noodles aside.

Step 2

In large skillet over medium-high heat, warm olive oil until oil is hot and shimmering. Add garlic and sauté until just fragrant.

Step 3

Add reserved liquid from cans of clams, white wine, and salt. Stir well and bring liquid to boil, then reduce heat to medium and cook 10 minutes or until liquid has reduced approximately 50%.

Step 4

Add minced clams and chopped parsley to skillet. Stir until clams are heated through, then reduce heat to low.

Step 5

Add cooked linguine to skillet. Toss pasta in sauce over low heat until noodles have absorbed some (not all) sauce. Plate pasta and clam sauce, garnish with additional parsley and crushed red pepper flakes if desired, and serve immediately.