Ingredients for Linguini With Clams
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How to Make Linguini With Clams
- Cook 1 pound linguini according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Melt 2 tablespoons of margarine and 1 tablespoon of olive oil in a large skillet over medium heat.
- Add 4 cloves of minced garlic and cook, stirring frequently, until fragrant and lightly golden brown (about 1-2 minutes). Do not burn.
- Add 2 pounds of fresh littleneck clams, 1/2 cup of clam juice, and 1/4 cup of chopped fresh parsley to the skillet.
- Cover the skillet and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Stir in 1/4 cup of pasta water to create a light sauce. If desired, add a splash of white wine for extra flavor.
- Toss the cooked linguini with the clam mixture, adding more pasta water if needed to loosen the sauce.
- Serve immediately with a side salad and crusty bread.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
10g
Fat
23g
Carbs
16g