Linguine With Broiled Garlic and Clams

linguine-broiled-garlic-clams
Photo by Marcus Nilsson
Linguine With Broiled Garlic and Clams 3.6 89 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 660 calories
    • Fat 20 g (10 g saturated fat)
    • Cholesterol 75 mg
    • Sodium 860 mg
    • Protein 28 g
    • Carbohydrate 72 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 165 mg

Bring a large pot of salted water to a boil.

Heat broiler to high with the rack 6 inches from the flame. Combine the oil, wine, water, garlic, red pepper, and a pinch of salt in a 9-by-13-inch baking dish and broil until the garlic is toasted and the wine is fragrant, about 2 minutes. Add the clams and continue to broil until all the clams are open, 4 to 6 minutes.

Meanwhile, cook the linguine according to the package directions. Drain and return to the pot, along with the butter, Parmesan, and parsley.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 2 cups dry white wine
  3. Check ¼ cup water
  4. Check 6 cloves garlic, peeled and crushed
  5. Check ¼ teaspoon crushed red pepper
  6. Check Kosher salt and black pepper
  7. Check 24 small hard-shell clams (such as littlenecks), scrubbed clean
  8. Check 12 ounces fresh or dried linguine
  9. Check 4 tablespoons unsalted butter, cut into cubes
  10. Check ½ cup finely grated Parmesan, plus more for garnishing
  11. Check ¼ cup fresh parsley, chopped

Directions

  1. Bring a large pot of salted water to a boil.
  2. Heat broiler to high with the rack 6 inches from the flame. Combine the oil, wine, water, garlic, red pepper, and a pinch of salt in a 9-by-13-inch baking dish and broil until the garlic is toasted and the wine is fragrant, about 2 minutes. Add the clams and continue to broil until all the clams are open, 4 to 6 minutes.
  3. Meanwhile, cook the linguine according to the package directions. Drain and return to the pot, along with the butter, Parmesan, and parsley.
  4. Remove the clams from oven and pour them and their juices over the linguine. Toss well and serve warm, with more Parmesan and black pepper.