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Spicy Linguine With Clams

Spicy Linguine With Clams
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2011

Nutritional Information

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

Quick Tip

To make sure your clams are alive and fresh, tap each one against your work surface. A live clam will close up tight and is safe to eat. Discard any that remain open.

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