0.0 – 0 reviews • Clam Recipes
| Level: |
Easy |
| Total: |
25 min |
| Prep: |
10 min |
| Cook: |
15 min |
| Yield: |
4 servings |
Ingredients
- Coarse sea salt
- 1 pound linguine
- 3 tablespoons Italian extra-virgin olive oil
- 4 cloves garlic, minced
- 1 1/2 pounds live Manila clams, scrubbed
- 1 tablespoon finely minced jalapeno
- 1 cup pinot grigio
- One 14-ounce can San Marzano tomatoes, with juice
- 4 tablespoons Italian parsley leaves, finely chopped
Instructions
- In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
- Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don’t let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.
- Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
729 |
| Total Fat |
14 g |
| Saturated Fat |
2 g |
| Carbohydrates |
97 g |
| Dietary Fiber |
5 g |
| Sugar |
6 g |
| Protein |
41 g |
| Cholesterol |
51 mg |
| Sodium |
1069 mg |
