Ingredients for Linguine With Red Clam Sauce
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How to Make Linguine With Red Clam Sauce
- Heat butter and olive oil in a large pan over medium-high heat.
- Add minced garlic and cook until fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic.
- Stir in parsley, oregano, basil, crushed tomatoes, salt, and red pepper flakes (if using). Mix well to combine.
- Add undrained clams to the pan.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, allowing the flavors to meld.
- Meanwhile, cook linguine according to package directions until al dente.
- Drain the pasta, reserving about 1/2 cup of pasta water.
- Stir lemon juice into the clam sauce and cook for 1 minute.
- Add the cooked linguine to the pan with the sauce. Toss to coat evenly. Add a little pasta water if needed to loosen the sauce.
- Serve immediately and garnish with extra fresh parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
24g
Fat
46g
Carbs
33g
