Ingredients for Clam Linguine
- Extra Virgin Olive Oil
- 2 cloves minced garlic
- Canned Baby Clams
- Cayenne Pepper
- Dried Oregano
- Juice of 1/2 lemon
- Fresh Parsley
- 1 pound linguine
- Parmigiano Reggiano Cheese
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How to Make Clam Linguine
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add 2 cloves of minced garlic and sauté gently until fragrant and lightly golden, about 1-2 minutes. Do not brown.
- Add 1 pound of fresh clams (or 1 (10 ounce) can of minced clams, drained), 1/4 cup of clam juice (if using fresh clams), 1/4 teaspoon cayenne pepper, 1 teaspoon dried oregano, and the juice of 1/2 lemon. Simmer for 2-3 minutes, or until clams open.
- Stir in 1/4 cup of chopped fresh parsley and simmer for another minute.
- Cook 1 pound of linguine according to package directions until al dente.
- Drain the linguine and add it to a large serving bowl.
- Pour the prepared clam sauce over the pasta and toss gently to coat.
- Sprinkle generously with grated Parmesan cheese (about 1/2 cup) and toss lightly.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
5g
Carbs
10g