Linguine with Clams and White Wine Sauce
Linguine with littleneck clams in a delicious white wine sauce is the perfect, easy Italian dinner that will impress the crowd!
Equipment
- Large pot
- Pan with lid
- Rubber or wooden spatula
- Knife
- Cutting Board
Ingredients
- 1 lb linguine pasta
- 4 tbsp olive oil
- 5 cloves garlic finely chopped
- 3/4 cup dry white wine
- 2 lbs Littleneck clams soaked and scrubbed
- 1 cup fresh basil divided, chopped
- 1 cup cherry tomatoes halved
Additional toppings
- pinch of red pepper flakes
- parmesan cheese
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Add the pasta and cook according to package instruction until the pasta is al dente. Drain the pasta and set it to the side.
- Make the white wine sauce. Add olive oil to a medium-sized pan over medium heat. Once the olive oil is hot and shimmering, add the garlic and sautè for 2 minutes until it is fragrant. Add the white wine to the pan and allow it to come to a simmer. Add the clams and 3/4 cup basil to the pan and cover it with a lid. Let the clams cook for 2-3 minutes until they are opened.
- Toss it all together. Add the pasta to the pan and toss the ingredients together so the pasta is coated in the sauce. Add the cherry tomatoes to the pan and cook for another 2 minutes so the flavors can marry.
- Serve. Serve the linguine and clams and top with red pepper flakes, the reserved fresh basil, and parmesan cheese. Mangia!
Nutrition
Calories: 416kcalCarbohydrates: 60gProtein: 14gFat: 11gSaturated Fat: 2gCholesterol: 7mgSodium: 146mgPotassium: 276mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 7mgCalcium: 42mgIron: 2mg
Nutrition values are estimates, for exact values consult a nutritionist.
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