Ron's Favorite Linguine with White Clam Sauce recipe
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Ingredients
- 1 (16 ounce) package linguine pasta ¼ cup extra-virgin olive oil 4 cloves garlic, finely chopped 1 pinch red pepper flakes 1 cup dry white wine 1 (6.5 ounce) can baby clams, drained with juices reserved 1 tablespoon cold unsalted butter salt and ground black pepper to taste ¼ cup chopped flat-leaf parsley 1 tablespoon chopped oregano
Nutrition Info
- 453.3 caloriescarbohydrate: 58 gcholesterol: 25.7 mgfat: 13.7 gfiber: 2.7 gprotein: 18.1 gsaturatedFat: 3 gservingSize: -sodium: 68.3 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Ron's Favorite Linguine with White Clam Sauce
Directions
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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 oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.
Stir red pepper flakes with the garlic, add white wine and reserved clam juice. Cook the mixture until the liquid reduces in volume by half, about 3 minutes.
Drop butter into the liquid and cook until melted, 2 to 3 minutes, season with salt and pepper. Add clams to the pot, cook until he clams are heated through, 1 to 2 minutes. Stir linguine with the clam mixture to coat, season with parsley and oregano.