Spicy Linguine With Clams

Con Poulos

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Serves 4| Hands-On Time: 20m | Total Time: 20m

Ingredients

12 ounces 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

Cook the pasta according to the package directions. Reserve 1 cup of the cooking water; drain the pasta and return it to the pot.
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. 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.)
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 if the pasta seems dry). Serve sprinkled with the parsley.

By Charlyne Mattox, May 2011

See Nutritional Information for this recipe »

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.

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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.