Ingredients for Linguine And Clams
- 1 pound linguine
- 2 (6.5 ounce) cans minced clams, undrained
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried Italian seasoning
- 1/4 cup fresh parsley, chopped
- salt, to taste
- fresh ground black pepper, to taste
- 1/2 cup dry white wine
- 1/2 cup unsalted butter
- 1/4 cup grated Parmesan cheese
- 1/2 cup pasta water
- salted water
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How to Make Linguine And Clams
- Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While the linguine is cooking, heat olive oil in a large skillet over medium heat. Add diced onions and cook until translucent, about 5 minutes.
- Add minced garlic, basil, Italian seasoning, and parsley. Cook for 1 minute more, stirring constantly, until fragrant.
- Stir in salt and pepper to taste.
- Open cans of clams, reserving the clam juice. Drain clams and set aside.
- Add reserved clam juice and white wine to the skillet. Bring to a simmer and cook for 3-5 minutes, or until the liquid has slightly reduced.
- Add the drained clams to the skillet and heat through.
- Stir in butter and Parmesan cheese until melted and creamy.
- Add the cooked linguine to the skillet and toss to coat with the sauce. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra chopped parsley and Parmesan cheese.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
12g
Fat
34g
Carbs
22g
