linguine-with-garlicky-white-clam-sauce

Linguine with Garlicky White Clam Sauce

2 Reviews Add a Pic
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Eugene Caccaitore
Recipe by  Eugene Caccaitore

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  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 (2)

Rate This Recipe
Robin
0

Robin

YUM! I love the combo of spices, never have put parsley in my sauce it was delicious. I'll use this recipe again.

Eugene Caccaitore
0

Eugene Caccaitore

Very easy an very good

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 477 cal
  • 24%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 46.8 g
  • 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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Clam Sauce with Linguine

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Linguine with Red Clam Sauce