Spicy Linguine With Clams

Con Poulos
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

3/4
pound
linguine
1/3
cup
olive oil
4
cloves garlic, thinly sliced
1
chili pepper (such as serrano or jalapeño), thinly sliced
3/4
cup
dry white wine
20
littleneck clams, scrubbed
kosher salt and black pepper
1/4
cup
chopped fresh flat-leaf parsley

Directions

  1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic and chili and cook, stirring, until fragrant, about 30 seconds. Add the wine and cook for 1 minute.
  3. Add the clams, ½ teaspoon salt, and ¼ teaspoon black pepper and cook, covered, until the clams open, 6 to 8 minutes. (Discard any clams that remain closed.)
  4. Add the clam mixture, ½ cup of the reserved cooking water, and ¼ teaspoon salt to the pasta and cook over medium heat, tossing gently, until the sauce is heated through, 1 to 2 minutes (add more cooking water as needed to loosen the sauce).
  5. Serve sprinkled with the parsley.
Charlyne Mattox
April 2011

Nutritional Information

  • Per Serving
  • Calories 551
  • Fat 20 g
  • Sat Fat 3 g
  • Cholesterol 33 mg
  • Sodium 409 mg
  • Protein 19 g
  • Carbohydrate 69 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 6 mg
  • Calcium 64 mg
What does this mean? See Nutrition 101.

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