This is a fun cat birthday cake with tuna fish you can make for your favorite feline!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package linguine pasta
- ⅓ cup extra-virgin olive oil
- 2 anchovy fillets
- 6 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ cup chopped fresh parsley
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- 2 (10 ounce) cans whole baby clams, drained and juice reserved
- ⅓ cup white wine
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
- Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
Nutrition Facts
| Calories | 477 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 141 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 5 g |
| Sodium | 585 mg |
| Sugars | 0 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe. I added a small can of mushrooms well sautéed, and 1/2 a white onion, then added the clam juice and simmered it down until thick, together with the oregano and tsp of basil, tsp old bay seasoning salt; then added wine and tsp corn starch and simmered a bit more, then just add and heat clams, plus I substituted some small shrimp bc I had no anchovies, and a dash of soy sauce. Just a minute or two heating after the parsley is added, and this is a world class dish that Gordon Ramsay would approve.
Added a few mushrooms. Red pepper flakes certainly added a ‘kick’. Definitely doing this again! No leftovers.
This recipes was right on! The only thing that I left out was the anchovies, but it still came out perfect!!!
My family loves this,Nothing was left I will make this again
I scaled this recipe down to serve 2 and the only thing I omitted was the parsley.
Love this recipe, i add lemon zest,it adds a nice overtone. I also don’t use the wine.
I’ve made this several times, and it gets rave reviews!!! Just keep the sauce simmering and as it reduces, add more wine and clam juice. It’s so rich and decadent. LOVE IT.
I added Brussel sprouts and used anchovies paste. It was great!
My go to recipe. So delish.
This is a fantastic recipe. It was delicious the first day, but got better the second.
I didn’t have whole clams but used 2 cans of minced clams instead and only had anchovies paste so I used a two inch +/- amount of it. My husband and I were almost embarrassed at how we ate the whole recipe using 8 ounces of pasta! It is awesome and definitely we will be using this as a quick Sunday supper with quite regularity in the future
Excellent! I didn’t have fresh parsley or oregano so I used dry. Added a few squeezes of fresh lemon and some clam juice. Very good! (Of course, make sure your significant other eats it too or the garlic breath will be off-putting, haha!) YUM!
The dried oregano overwhelmed most of the other ingredients, including the lovely fresh parsley and the wine, and most importantly, the clams.
The first 2 times I made this recipe I followed it to the letter. This time I will be adding some fresh squeezed lemon juice. It is just a preference of mine. I love lemon. Eugene, many thanks for a wonderful recipe.
I love this recipe! I’ve been cooking it for years minus the anchovy. I’ll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water to make it thicker. Thumbs up!!
Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully.
Oh my goodness…this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams, I like it meaty! Also this recipe is even better reheated the next day!
This was very good! I did use only 1 can of clams, which was plenty for 5 of us, used a tad more butter and skipped the oregano (just a personal preference). My Italian husband loved it! Seeing as he bought about 6 cans of clams recently, I think I’ll be making this one again!
YUM! I love the combo of spices, never have put parsley in my sauce it was delicious. I’ll use this recipe again.
Very easy an very good