Description
This Linguine with Clam Sauce is a classic Italian-American dish that’s quick and easy to make. Tender linguine pasta is tossed with a flavorful clam sauce made with garlic, white wine, and a touch of spice.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 (6.5-ounce) cans minced clams, drained
- 2 (6.5-ounce) cans chopped clams, drained
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup water
- 1 pound linguine, cooked al dente
- Grated Romano cheese, for garnish
Instructions
- Sauté garlic: Heat olive oil in a large skillet or saucepan over medium-high heat. Add garlic and sauté for 2-3 minutes, or until fragrant, stirring frequently.
- Add clams and seasonings: Add minced clams, chopped clams, red pepper flakes, salt, pepper, and parsley. Sauté for 3-4 minutes, or until heated through.
- Deglaze and simmer: Pour in white wine and simmer for 2 minutes, or until slightly reduced.
- Add tomatoes: Stir in crushed tomatoes and water. Bring to a simmer, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Serve: Serve immediately over hot cooked linguine. Garnish with Romano cheese.
Notes
- Don’t be afraid to use plenty of garlic for flavor.
- You can use all minced clams or all chopped clams, depending on your preference.
- If you prefer not to use wine, you can substitute with water, broth, or clam juice.
- You can prep the garlic and parboil the pasta ahead of time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 Serving
- Calories: 420kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg
