Savory Seafood Delight: Heavenly Linguine with White Clam Sauce 🍝

Linguine With White Clam Sauce Recipe 🍝

Description:

Indulge in the delightful flavors of Linguine with White Clam Sauce, a dish that perfectly combines the brininess of fresh clams with the aromatic essence of garlic, herbs, and white wine. This recipe promises a mouthwatering culinary experience that’s not only delicious but also heart-healthy and ready in less than 60 minutes.

• Category: Low Cholesterol
• Keywords: Healthy, < 60 Mins

Ingredients:

• 28 littleneck clams
• 7 garlic cloves
• 2 tablespoons extra virgin olive oil
• 2 hot chili peppers
• 1/2 cup dry white wine
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 – 1 1/2 pounds linguine
• Salt, to taste
• Fresh ground black pepper, to taste

Nutrition Facts (Per Serving):

• Calories: 601.5
• Fat: 9.6g
• Saturated Fat: 1.4g
• Cholesterol: 34.5mg
• Sodium: 1814.9mg
• Carbohydrates: 92.7g
• Fiber: 4.4g
• Sugar: 3.5g
• Protein: 28.9g

Servings:

• Recipe Servings: 4

Instructions:

1. Preparation:

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   • Bring six quarts of water to a rolling boil in a large pot and add 1 tablespoon of salt.
   • Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
   • Save 4 clams for garnish.
   • Set the strained liquid aside and chop the remaining clams into a mince.

2. Cooking:

   • Add linguine to the boiling water and cook according to package instructions until al dente. This typically takes about 10-12 minutes.
   • While the pasta is cooking, heat olive oil in a large skillet over high heat. Be careful not to burn it.
   • Sauté minced garlic in the olive oil until fragrant.
   • Add minced chili peppers and continue sautéing for another minute.
   • Incorporate the minced clams into the skillet and sauté briefly to heat through.
   • Season with freshly ground black pepper and pour in the dry white wine.
   • Pour in the reserved clam liquid and allow the sauce to simmer for a few minutes.
   • Open the last four clams without detaching them from their shells and add them to the sauce.
   • Stir in chopped parsley and basil, then lower the heat to medium.

3. Assembly:

   • Once the linguine is cooked al dente, drain it well.
   • Toss the drained linguine with about half of the prepared clam sauce.
   • Divide the pasta evenly onto four plates.
   • Spoon the remaining sauce over each portion of linguine.
   • Garnish each plate with one of the whole clams saved for garnish.

4. Serve:

   • Serve the Linguine With White Clam Sauce immediately while it’s hot, and enjoy the wonderful combination of flavors and textures!

Recipe Notes:

• It’s crucial to cook the linguine and prepare the clam sauce simultaneously to ensure they are both ready at the same time.
• Adjust the amount of chili peppers according to your preference for spiciness.
• For a richer flavor, you can add a splash of lemon juice to the sauce before serving.
• Serve with a side of crusty bread to soak up the delicious sauce.
• Freshly grated Parmesan cheese can be sprinkled on top for extra indulgence.