Linguine With Clam Sauce

Jim Franco

five_whole_stars

Click a Star to Rate This Recipe

Read Reviews or Write Your Own

Serves 6| Hands-On Time: 20m | Total Time: 20m

Ingredients

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

Directions

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.

By Jane Kirby, May 2002

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 420

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

What does this mean? See Nutrition 101.

Canvas shopping bag filled with vegetables on table

Get Real Simple Recipes Served Daily

Quick Tip

Select tightly closed hard-shell clams free of chips and cracks. Keep them in a bowl in the refrigerator, covered with a damp cloth, until you’re ready to cook.