24 small hard-shell clams (such as littlenecks), scrubbed clean
12 ounces fresh or dried linguine
4 tablespoons unsalted butter, cut into cubes
½ cup finely grated Parmesan, plus more for garnishing
¼ cup fresh parsley, chopped
Fat 20g (10 g saturated fat)
How to Make It
Bring a large pot of salted water to a boil.
Heat broiler to high with the rack 6 inches from the flame. Combine the oil, wine, water, garlic, red pepper, and a pinch of salt in a 9-by-13-inch baking dish and broil until the garlic is toasted and the wine is fragrant, about 2 minutes. Add the clams and continue to broil until all the clams are open, 4 to 6 minutes.
Meanwhile, cook the linguine according to the package directions. Drain and return to the pot, along with the butter, Parmesan, and parsley.
Remove the clams from oven and pour them and their juices over the linguine. Toss well and serve warm, with more Parmesan and black pepper.
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