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Simple Linguine With Clam Sauce

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  Small clams 2 Pound, scrubbed (36 Fresh)
  Cornmeal 2 Tablespoon
  Olive oil 2 Teaspoon
  Chopped shallots 3 Tablespoon
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Minced flat leaf italian parsley 1⁄3 Cup (5.33 tbs) (Fresh)
  Salt 1⁄2 Teaspoon
  Dried crushed red pepper flakes 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Garlic 8 Clove (40 gm), minced
  Cooked linguine 8 Cup (128 tbs) (Hot, About 16 Ounces Uncooked Pasta)
  Lemon wedges 4

Place clams in a large bowl; cover with cold water.
Sprinkle with corn-meal; let stand 30 minutes.
Drain clams, and rinse well.
Heat oil in a large non-stick skillet over medium-high heat until hot.
Add shallots; saute 2 minutes.
Add wine and next 5 ingredients; bring to a boil.
Add clams; cover, reduce heat, and simmer 5 minutes or until shells open.
Discard any unopened shells.
Remove clams with a slotted spoon, and set aside.
Place pasta in each of 4 shallow bowls; spoon wine sauce over pasta, and top with clams.

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Simple Linguine With Clam Sauce Recipe