Linguine with Clams
- Peanut free
- Nut free
- Easy recipes
For this classic Italian pasta, use small Manila or brown clams. If you use littlenecks, you might want to increase the weight to 4 lb (2 kg) because their shells are so heavy.
Ingredients
- 3 lbs (1.5 kg) small clams (or 2 lb/1 kg mussels)
- 1/2 cup (125 mL) dry white wine
- 1 lb (500 g) linguine
- 4 cloves garlic, minced
- 1/2 cup (125 mL) chopped flat-leaf parsley
- Pepper, extra-virgin olive oil, hot pepper flakes, salt and butter
Preparation
In saucepan, steam clams, wine and ¼ tsp (1 mL) pepper, covered, over high heat, until clams open, 4 to 5 minutes. Strain over bowl, reserving broth. Remove meat from all but 12 clams; set aside.
In large pot of boiling salted water, cook linguine according to package directions until about 1 minute before tender but firm. Drain.
Meanwhile, heat 2 tbsp (30 mL) oil in skillet over medium-low heat; cook garlic, parsley, ¼ to ½ tsp (1 to 2 mL) hot pepper flakes and ¼ tsp (1 mL) salt until garlic is soft but not browned, about 2 minutes. Add reserved clam broth; bring to boil. Add linguine; boil on high, stirring often, until only about 3 tbsp (45 mL) liquid remains, about 2 minutes. Add clams; toss until heated through. Stir in 2 tbsp (30 mL) butter.
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