Linguine alle vongole (clams with linguine, garlic, parsley, and white wine)
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A simple and quick recipe.
ingredients
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serves: 4
12 oz (350 g) dried linguine
1/4 cup extra virgin olive oil
4 cloves garlic (thinly sliced)
1/2 medium-hot red chile pepper (seeded and minced)
3 tablespoons chopped flat-leaf parsley
2 lb (900 g) littlenecks or other small hard-shell clams (washed)
2 tablespoons dry white wine
Nutrition Facts
Linguine alle vongole (clams with linguine, garlic, parsley, and white wine)
Servings Per Recipe: 4
Amount per Serving
Calories: 1118
- Total Fat: 68.3 g
- Saturated Fat: 15.8 g
- Trans Fat: 0 g
- Cholesterol: 179.3 mg
- Sodium: 1855.5 mg
- Total Carbs: 92.3 g
- Dietary Fiber: 3 g
- Sugars: 4.9 g
- Protein: 29.8 g
preparation
1. Cook the linguine pasta in a large pan of well-salted boiling water (i.e. 1 teaspoon salt to every 2 1/2 cups/600 ml water) for just 5 minutes.
2. Meanwhile, put the olive oil, garlic, and chile into a small pan and heat until the garlic begins to sizzle. Lower the heat and cook gently for 1 to 2 minutes until the garlic is soft. Add the parsley and remove from the heat.
3. Drain the pasta. Return the empty pan to a high heat and add the clams, the white wine, and the par-cooked linguine. Cover and cook over a high heat, shaking the pan now and then, for 3 to 4 minutes until all the clams have opened.
4. Uncover the pan and add the olive oil mixture. Simmer for a further 2 minutes or until the linguine is tender, then serve.
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comments
Mommy_loves_to_cook
May 15, 2012