Linguine With Clam Sauce

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Photo by Jim Franco
Linguine With Clam Sauce 3.9 9 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 420 calories
    • Fat 10 g
    • Sat Fat 2 g
    • Cholesterol 20 mg
    • Sodium 344 mg
    • Protein 18 mg
    • Carbohydrate 60 g
    • Fiber 3 g
    • Iron 8 mg
    • Calcium 44 mg

Cook linguine to al dente according to the package directions. Drain and toss with the clam juice. Set aside and keep warm.Meanwhile, heat the oil, garlic, crushed red pepper, and anise seeds in a large skillet over medium heat. Sauté until the garlic is golden but not browned.Add the canned clams, fresh clams in their shells, and wine. Increase heat to high and bring to a boil.Cover and cook 5 to 7 minutes or until the clams in shells open. Remove them and set aside.Add the parsley and reduce heat to low. Add the linguine and toss. Transfer the pasta to a serving bowl. Top with the clams in shells.

Ingredients

  1. Check 1 pound linguine
  2. Check 1 6-ounce bottle clam juice
  3. Check 1/4 cup olive oil
  4. Check 3 garlic cloves, minced
  5. Check 1/4 teaspoon crushed red pepper
  6. Check 1 teaspoon anise seeds
  7. Check 2 6 1/2-ounce cans minced clams
  8. Check 18 small hard-shell clams, such as littlenecks, scrubbed clean
  9. Check 1/2 cup dry white wine
  10. Check 1/2 cup fresh parsley, chopped

Directions

  1. Cook linguine to al dente according to the package directions. Drain and toss with the clam juice. Set aside and keep warm.
  2. Meanwhile, heat the oil, garlic, crushed red pepper, and anise seeds in a large skillet over medium heat. Sauté until the garlic is golden but not browned.
  3. Add the canned clams, fresh clams in their shells, and wine. Increase heat to high and bring to a boil.
  4. Cover and cook 5 to 7 minutes or until the clams in shells open. Remove them and set aside.
  5. Add the parsley and reduce heat to low. Add the linguine and toss. Transfer the pasta to a serving bowl. Top with the clams in shells.