Linguine with Garlicky White Clam Sauce recipe
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Ingredients
- 1 (16 ounce) package linguine pasta ⅓ cup extra-virgin olive oil 2 anchovy fillets 6 cloves garlic, minced 2 tablespoons unsalted butter ½ cup chopped fresh parsley 1 ½ teaspoons dried oregano ½ teaspoon red pepper flakes ½ teaspoon ground black pepper 2 (10 ounce) cans whole baby clams, drained and juice reserved ⅓ cup white wine
Nutrition Info
- 477.2 caloriescarbohydrate: 46.8 gcholesterol: 140.5 mgfat: 21.1 gfiber: 3.4 gprotein: 24.2 gsaturatedFat: 5.4 gservingSize: -sodium: 585.1 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Linguine with Garlicky White Clam Sauce
Directions
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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.
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.
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.