Linguine with Clam Sauce
A classic Italian pasta dish featuring tender linguine tossed with fresh clams in a garlicky white wine sauce. This elegant seafood pasta is finished with fresh parsley and extra virgin olive oil.
Ingredients
- •1 pound linguine
- •½ cup olive oil
- •6 cloves garlic
- •¼ cup dry white wine
- •18 whole littleneck clams
- •to taste salt and pepper
- •1 tablespoon fresh Italian parsley
- •flat leafed parsley
Cooking Instructions
- 1.
1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
12 min
- 2.
2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
15 min
