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Linguine with Fresh Clams
This is a delicious, but healthy version of a seafood favorite.
Persons
4
Serving Size
1
Notes
Tip:
You may add some white wine with the clam juice and chopped tomatoes for variation.
Serving Suggestion:
Serve in a large pasta bowl.
Ingredients
- ½ lb. Shucked clams
- 2 Dozen Littleneck clams
- 8 Cloves garlic smashed
- 2 Tablespoons virgin olive oil
- ½ Cup chopped parsley
- 1 lb. linguine number 7
- ½ Pint clam juice
- ⅛–¼ Teaspoon of red pepper flake on the side
Instructions
- Remove the sand bag from shucked clams. Roughly chop these clams. Keep them on the side.
- Put the remaining 2 dozen whole clams in a bowl of cold water, and scrub the shells.
- Heat the oil in a large sauté pan. Add garlic, and sauté squeezing the garlic with a wooden spoon to release the oil until the garlic is just golden.
- Drain the water from the two dozen whole clams, and add them to the sauté pan including the clam juice, and ½ of the parsley.
- Cover the pan with a lid for about 5 minutes, or until the clams open.
- In a large pot of salted boiling water, add linguine, and cook according to the package directions.
- Add to the sauté pan holding the open clams, the shucked clams, and cook for 1 minute.
- Drain the linguine, and put it in an attractive serving bowl. Put the calms on top with a large amount of juice, and add the rest of the parsley. Mix well.
- Sprinkle red pepper flakes on top to your tolerance.
Nutrition Facts
Linguine with Fresh Clams
Serves: 4
|
Amount Per Serving: 1
|
||
|---|---|---|
| Calories | 620.7 kcal | |
| % Daily Value* | ||
| Total Fat 9.95 g | 13.8% | |
| Saturated Fat 1.53 g | 5% | |
| Trans Fat 0.02 g | ||
| Cholesterol 43.11 mg | 14.3% | |
| Sodium 995.12 mg | 41.5% | |
| Total Carbohydrate 92.31 g | 30.7% | |
| Dietary Fiber 4.03 g | 16% | |
| Sugars 3.16 g | ||
| Protein 37.68 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cooking with Chef Stef
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