Linguine with White Clam Sauce
Linguine with white clam sauce marries a garlicky white wine with clams to make an easy and elegant Italian pasta.
Servings: 2 servings
- 4 oz dry linguine
- 2 tsp olive oil
- 1 tbsp butter
- 1 clove garlic minced
- 9 oz jarred whole clams in natural juice or equivalent
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/4 cup dry white wine
- Salt & pepper to taste
- 1 lemon wedge
- Sprinkle of grated Parmesan Cheese
- Fresh parsley and red pepper flakes for garnish optional
Cook the linguine according to the package instructions. Drain.
In a large saute pan over medium heat, add the olive oil, butter and garlic. Saute for 2 minutes.
Add the clams and juice, oregano, basil and white wine to the pan. Simmer for 3-5 minutes.
Add the linguine and toss to coat. Transfer to serving plates.
Top with a spritz of lemon juice, a sprinkle of grated cheese, fresh parsley and red pepper flakes, as desired. Serve.
Calories: 348kcal | Carbohydrates: 45g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 171mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg