Linguine with Garlicky White Clam Sauce

Linguine with Garlicky White Clam Sauce

6
Eugene Caccaitore 0

"This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese."

Ingredients 35 m {{adjustedServings}} servings 477 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
  3. Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
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Reviews 6

  1. 6 Ratings

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Jo Steinberg
1/14/2015

Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully.

Mrs. Chef Esh
9/15/2014

Oh my goodness...this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams, I like it meaty! Also this recipe is even better reheated the next day!

wobertwee
2/15/2015

I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water to make it thicker. Thumbs up!!