Linguine With Clam Sauce

Linguine With Clam Sauce
Marcus Nilsson

Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
pound
dried linguine
3
tablespoons
extra-virgin olive oil
1
clove garlic, thinly sliced
3
beefsteak tomatoes, diced
1
cup
dry white wine
1/4
teaspoon
red pepper flakes
kosher salt
20
clams (such as littleneck or Manila), rinsed
1/4
cup
fresh tarragon, chopped
crusty bread (optional)

Directions

  1. Cook the linguine according to the package directions. Drain and return it to the pot.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and ¾ teaspoon salt and bring to a boil.
  3. Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams.
  4. Add the clams and sauce to the pot with the linguine and stir.
  5. Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.
Sara Quessenberry
June 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Fat 16 g
  • Sat Fat 3 g
  • Cholesterol 131 mg
  • Sodium 429 mg
  • Carbohydrate 69 g
  • Fiber 5 g
  • Sugar 5 g
  • Protein 21 g
What does this mean? See Nutrition 101.