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Linguine and Clam Sauce Recipe

Updated on September 15, 2013

Vote for Linguine with Clam Sauce!

5 stars from 5 ratings of Linguine with Clam Sauce

The Results!

Source

The Ingredients:

Recipe in Rebus:

Start water to boil for pasta. Mince garlic & set aside.
Start water to boil for pasta. Mince garlic & set aside.
remove parsley leaves easily by running a fork through them
remove parsley leaves easily by running a fork through them
chop fine
chop fine
heat olive oil
heat olive oil
add chili pepper flakes
add chili pepper flakes
add garlic
add garlic
add wine
add wine
add clams
add clams
cover. Shaking vigorously intermittently, cook until all clams open--about 5-8 minutes
cover. Shaking vigorously intermittently, cook until all clams open--about 5-8 minutes
meantime, be sure to cook linguine until al dente
meantime, be sure to cook linguine until al dente
once clams pop, remove clam mixture from heat, and sprinkle parsley
once clams pop, remove clam mixture from heat, and sprinkle parsley
add pasta
add pasta
return to stove to reheat quickly, and...
return to stove to reheat quickly, and...

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: Serves 2

Ingredients

  • 1½ lb. clams, manila are a good choice
  • ½ - 1 cup white wine, dry is best
  • 9 oz linguine, I like the pasta from the refrigerated section
  • ½ cup olive oil
  • Handful Italian parsley, chopped
  • 1 tsp. crushed red pepper flakes
  • 4 - 5 cloves garlic, minced

How to Do It:

  1. First, start the pasta water to boil, and scrub the clams thoroughly.
  2. Peel and mince garlic, and set aside.
  3. Clean and chop parsley leaves, and set aside, too.
  4. Heat olive oil in a saute pan.
  5. Add chili pepper flakes.
  6. Add garlic. When this sizzles---
  7. Add wine.
  8. Add clams.
  9. Cover with tight-fitting lid. Shake frequently & vigorously while clams cook. They should pop open in about 5-8 minutes. Remove from heat when they do--discarding any unopened clams.
  10. Cook pasta to al dente. Drain.
  11. Back to the clam sauce. Add parsley...
  12. Add the linguine..
  13. Return the whole of it to the stovetop, and briefly reheat...
  14. ...Plate and serve! A Caesar salad is a great addition, as is a chuck of garlic bread....wouldn't you know it...I have one in my recipe "box" right here at HUB pages. Feel free to surf and serve...and buon appetito!

add a salad, and some bread and you are all set!

Source

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      I hope you enjoy, Chitrangada. It's about the easiest thing--using fresh clams instead of canned adds absolutely no time to the prep, either. (I used to use cans, but thought I would try fresh!)

      Hope you are well, and peaceful.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 4 years ago from New Delhi, India

      Very nice presentation with such detailed description and helpful pictures!

      Definitely going to try this amazing recipe! Thanks for sharing and Voted up!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      thanks, Eddy. :) I'll have to swing by fb and check you out! I am also there--I'm a conventional author--at Karen Robiscoe Fan Page.

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Mmm what a delicious looking and sounding recipe. Voted up and shared onto my Fb page A Brand New Dawn.

      Eddy.