Ingrédients pour Linguine With Red Pesto Clam Sauce
- 1 pound linguine
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 2 (10 ounce) cans baby clams
- 1/4 cup dry white wine
- 1 tablespoon white wine vinegar
- 1/2 cup tomato pesto
- 1 teaspoon dried oregano
- 1/4 teaspoon nutmeg
- 1/4 cup chopped fresh parsley, plus extra for garnish
- salt and pepper, to taste
- grated Parmesan cheese, for garnish
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Comment préparer Linguine With Red Pesto Clam Sauce
- Bring a large pot of salted water to a boil. Add 1 pound linguine and cook for 1 minute less than package directions.
- While the pasta cooks, prepare the sauce. Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add 1/2 cup finely chopped onion and 2 cloves minced garlic to the skillet. Sauté for 5 minutes, or until translucent, being careful not to brown.
- Drain 1 (10-ounce) can of clams, reserving the liquid. Set clams aside.
- Add reserved clam liquid, 1/4 cup dry white wine, and 1 tablespoon white wine vinegar to the skillet. Bring to a simmer.
- Reduce heat slightly and simmer for 4 minutes.
- Stir in 1/2 cup tomato pesto (or basil pesto), 1 teaspoon dried oregano, 1/4 teaspoon nutmeg, and the drained clams. Heat through, stirring until combined.
- Season with salt and pepper to taste.
- Drain the linguine (do not rinse) and add it to the skillet with the sauce. Add 1/4 cup chopped fresh parsley.
- Toss to combine, ensuring the pasta is coated in the sauce and heated through.
- Garnish with grated Parmesan cheese and extra parsley. Serve immediately!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
17g
Fat
4g
Carbs
24g
