Linguine With Clam Sauce

Marcus Nilsson
Serves 4 Hands-On Time: 25m Total Time: 25m

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.
  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 3/4 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. After draining the linguine, return it to the pot and stir in the clams and sauce.
  4. Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.
By Sara Quessenberry,  July 2007

Quick Tip

At the store, select tightly closed clams with shells free of chips and cracks. At home, remove the clams from the bag so they can breathe. Keep them on ice in the refrigerator, covered with a damp cloth, until you're ready to cook.

Nutritional Information

  • Per Serving
  • Calories 536Calories From Fat 27
  • Fat  16g
  • Sat Fat  3g
  • Cholesterol  131mg
  • Sodium  429mg
  • Carbohydrate  69g
  • Fiber  5g
  • Sugar  5g
  • Protein  21g
What does this mean? See Nutrition 101.

Did you try this recipe? How did you like it?

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