Ingredients for Linguini With Clam Sauce White
- Baby Clams
- Clam Juice
- Extra Virgin Olive Oil
- 4 cloves garlic, minced
- Hot Pepper Flakes
- Black Pepper
- 1 pound linguine
- 1/2 cup dry white wine
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How to Make Linguini With Clam Sauce White
- In a large pot of salted boiling water, cook linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and cook for 1 minute, until fragrant.
- Add clams and white wine to the skillet. Cover and cook for 5-7 minutes, or until clams open. Discard any clams that do not open.
- Stir in heavy cream and bring to a simmer. Reduce heat to low and cook for 2-3 minutes, until sauce slightly thickens.
- Add cooked linguine to the skillet and toss to coat with sauce. Add a little reserved pasta water if needed to loosen the sauce.
- Stir in fresh parsley. Season with salt and pepper to taste.
- Serve immediately, topped with grated Romano cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
9g
Fat
11g
Carbs
30g
