Linguine With Clam Sauce

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Servings: 4 servings Difficulty: Advanced
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Classic Italian-American pasta dish featuring tender steamed clams in a rich, garlicky white wine sauce
Linguine With Clam Sauce (Silverman recipe image
Linguine With Clam Sauce (Silverman recipe image
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Linguine With Clam Sauce

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 450

Description

This classic Linguine with Clam Sauce offers a sophisticated yet approachable dinner experience, perfect for a cozy night in or a special occasion. The dish highlights the briny sweetness of fresh steamed clams, which are simmered in a fragrant reduction of white wine, garlic, and fresh herbs. The result is a luxuriously silky sauce that coats the al dente linguine beautifully. It is a celebration of simple, high-quality ingredients coming together to create a meal that feels both comforting and elegant.

Directions

  1. Scrub the clams thoroughly under cold running water to remove any sand or debris.
  2. Cook the linguine according to package directions until al dente; drain and set aside.
  3. In a large pot with a tight-fitting lid, combine the chopped onion, shallots, bay leaf, parsley stem, thyme, peppercorns, and white wine.
  4. Bring the mixture to a boil over medium-high heat.
  5. Add the scrubbed clams to the pot, cover immediately, and steam for 4 to 5 minutes, or until the clams open.
  6. Remove the opened clams from the pot, discarding any that remain closed after cooking.
  7. Separate the clams from their shells and chop them coarsely.
  8. Strain the cooking liquid through a fine-mesh sieve into a bowl to remove any shell fragments or sand; reserve the liquid.
  9. Heat olive oil and 1 tablespoon of the reserved clam juice in a medium non-stick frying pan over medium heat.
  10. Add the minced garlic and dry mustard, cooking for 1 minute until fragrant but not browned.
  11. Add the chopped parsley and red pepper flakes, cooking for 1 to 3 minutes more.
  12. Pour in 1 cup of the reserved clam juice and simmer for 5 minutes, or until the sauce is reduced by half.
  13. Stir in the chopped clams and cook for 1 to 2 minutes to heat through.
  14. Toss the cooked linguine with the clam sauce until well coated.
  15. Serve warm, garnished with lemon wedges if desired.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 80mg27%
Sodium 600mg25%
Total Carbohydrate 65g22%
Dietary Fiber 3g12%
Sugars 2g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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