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Linguine With White Clam Sauce Recipe π
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:
-
Preparation:
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- 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.
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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.
- SautΓ© minced garlic in the olive oil until fragrant.
- Add minced chili peppers and continue sautΓ©ing for another minute.
- Incorporate the minced clams into the skillet and sautΓ© 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.
-
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.
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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.