Linguine With Clam Sauce
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
- Cook the linguine according to the package directions. Drain and return it to the pot.
- 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.
- Add the clams, cover, and cook until they open, 5 to 7 minutes. Discard any unopened clams.
- Add the clams and sauce to the pot with the linguine and stir.
- Divide among individual bowls and top with the tarragon. Serve with crusty bread, if desired.
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.
Quick Tip
Choose tightly closed clams with shells free of chips and cracks. At home, keep them in a bowl in the refrigerator for up
to 2 days. Do not immerse them in water or seal them in plastic or they will die.
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