RON'S FAVORITE LINGUINE WITH WHITE CLAM SAUCE
Canned baby clams and their juice are cooked with white wine, garlic, butter, and red pepper flakes to be served over linguine in this fast recipe.
Provided by lamorris
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 453.3 calories, Carbohydrate 58 g, Cholesterol 25.7 mg, Fat 13.7 g, Fiber 2.7 g, Protein 18.1 g, SaturatedFat 3 g, Sodium 68.3 mg, Sugar 3 g
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