Ingredients for Linguini And Clams
- Baby Clams
- 1/2 cup half and half
- White Wine
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup fresh basil, chopped
- Linguine
- Parmesan Cheese
- Parsley
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How to Make Linguini And Clams
- Cook linguine according to package directions. Reserve 1/2 cup of pasta water before draining.
- While pasta cooks, heat butter in a large sauté pan over medium-high heat.
- Add minced garlic and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Pour in white wine and half and half. Bring to a simmer and cook for 8-10 minutes, or until the sauce has reduced by half and slightly thickened.
- Add clams to the sauce. Cover the pan and cook for 3-5 minutes, or until the clams open. Discard any clams that do not open.
- Stir in chopped fresh basil. Season with salt and pepper to taste.
- Add the cooked linguine to the sauce and toss to coat. Add a little reserved pasta water if needed to loosen the sauce.
- Divide linguine among bowls. Top with grated Parmesan cheese and chopped fresh parsley.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
32g
Carbs
0g
