Spicy Linguine With Clams
Serves 4|
Hands-On Time:
|
Total Time:
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.
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
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
