Linguini with White Clam Sauce

  1.0 – 2 reviews  • Noodles
Total: 30 min
Prep: 16 min
Cook: 14 min
Yield: 6 servings
Total: 30 min
Prep: 16 min
Cook: 14 min
Yield: 6 servings

Ingredients

  1. 1 pound dry linguini
  2. Kosher salt
  3. 1/3 cup extra-virgin olive oil, plus 3 tablespoons more
  4. 5 cloves finely chopped garlic
  5. 1/2 teaspoon red pepper flakes
  6. 3/4 cup dry white wine
  7. 1/4 cup water
  8. 36 littleneck clams
  9. 3 tablespoons finely chopped flat-leaf parsley
  10. Fried Zucchini coins, for garnish, recipe follows
  11. 1/2 cup cornmeal
  12. 1/4 cup all-purpose flour
  13. 1 teaspoon dried basil
  14. 1 teaspoon kosher salt, plus for seasoning
  15. 1/4 teaspoon cayenne
  16. Freshly ground black pepper
  17. 2 large eggs, slightly beaten
  18. Vegetable oil, for shallow frying
  19. 2 small zucchini, sliced into 1/8- to 1/4-inch thick coins

Instructions

  1. Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
  2. While the pasta cooks, make the clam sauce. Heat olive oil in a large skillet over medium-low heat. Add garlic and cook until soft but not brown, about 3 minutes. Add red pepper flakes and cook for 30 seconds more. Add wine and water; increase heat to high. Add clams, cover, and cook, shaking pan periodically, until all clams are opened, about 6 to 8 minutes.
  3. Drain pasta and transfer to a large serving bowl. Toss with remaining 3 tablespoons extra-virgin olive oil, if desired. Pour clam sauce over pasta, add parsley, and toss. Season with salt, to taste. Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins, if desired.
  4. Line a dish with paper towels and set aside.
  5. Whisk cornmeal, flour, basil, salt, cayenne, and a few grinds of pepper in a bowl. Beat eggs in another bowl.
  6. Heat 1/4-inch vegetable oil in a large skillet over medium heat until hot but not smoking.
  7. Working in small batches, toss zucchini in egg and shake off excess Dredge in cornmeal mixture. Add zucchini to oil, and fry until golden brown, about 2 minutes per side. Remove with a slotted spoon to prepared plate. Season with salt, cool slightly and serve.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 687
Total Fat 27 g
Saturated Fat 4 g
Carbohydrates 78 g
Dietary Fiber 4 g
Sugar 4 g
Protein 27 g
Cholesterol 88 mg
Sodium 708 mg
Serving Size 1 of 6 servings
Calories 687
Total Fat 27 g
Saturated Fat 4 g
Carbohydrates 78 g
Dietary Fiber 4 g
Sugar 4 g
Protein 27 g
Cholesterol 88 mg
Sodium 708 mg

 

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