Linguine With Red Clam Sauce
Here’s a beloved Italian classic. If you can’t make it to the fish market for fresh clams, you can substitute two 10-ounce cans of whole baby clams plus one-fourth of the clam liquid.
Ingrediënten
6 Main-Dish Servings
- ½ cup dry white wine
- 2 dozen littleneck clams scrubbed (see tip)
- 12 ounces linguine
- 3½ cups homemade marinara sauce or bottled marinara
- 1 tablespoon butter or margarine cut into pieces (optional)
- ¼ cup chopped fresh parsley
Instructies
- In nonreactive 12-inch skillet, heat wine to boiling over high heat.
- Add clams; cover and cook until clams open, 5 to 10 minutes, transferring clams to bowl as they open.
- Discard any clams that have not opened after 10 minutes.
- Strain clam broth from skillet through sieve lined with paper towels; reserve ¼ cup.
- When cool enough to handle, remove clams from shells; discard shells and coarsely chop clams.
- Meanwhile, in large saucepot, cook the pasta as label directs.
- Drain.
- In same clean 12-inch skillet, combine marinara sauce, reserved broth, and clams; cook over low heat until heated through.
- In warm serving bowl, toss pasta with sauce and butter, if using.
- Sprinkle with parsley and serve.
Notes / Tips / Wine Advice:
With a stiff-bristled brush or other sturdy scrubber, clean clams well under cold running water to remove sand.
Nutritional Information
Calories: 395 kcal
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