Linguine With Clam Water Cress Sauce

This vibrant pasta dish brings a taste of the coast to your table with minimal effort. The sauce is built on a base of sauted garlic, butter, and olive oil, enriched with dry white wine and the natural juices from canned clams or tuna. Fresh watercress and parsley are folded in at the end, providing a bright, peppery contrast to the rich, savory seafood. Its a perfect weeknight dinner that feels sophisticated yet remains simple to prepare. The linguine absorbs the flavorful liquid, creating a light but satisfying meal. Serve immediately for the best texture, garnished with extra herbs and a crack of black pepper. This recipe is ideal for those who love Mediterranean flavors and want a quick, delicious entre that highlights fresh ingredients.

Cooking Method: Boiling, Sautéing

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 2

Calories: 326.7

Description

This vibrant pasta dish brings a taste of the coast to your table with minimal effort. The sauce is built on a base of sauted garlic, butter, and olive oil, enriched with dry white wine and the natural juices from canned clams or tuna. Fresh watercress and parsley are folded in at the end, providing a bright, peppery contrast to the rich, savory seafood. Its a perfect weeknight dinner that feels sophisticated yet remains simple to prepare. The linguine absorbs the flavorful liquid, creating a light but satisfying meal. Serve immediately for the best texture, garnished with extra herbs and a crack of black pepper. This recipe is ideal for those who love Mediterranean flavors and want a quick, delicious entre that highlights fresh ingredients.

Ingredients

2 tablespoon butter
1/4 cup dry white wine
2 tablespoon olive oil
2 tablespoon fresh parsley, minced
10 ounce canned minced clams, drained (reserve liquid)
6 ounce canned tuna in water, drained (reserve liquid)
2 tablespoon minced watercress
1 clove garlic, minced
6 ounce linguine
2 tablespoon green onions, minced
to taste salt and pepper

Directions

1
Bring a large pot of salted water to a boil.
2
Cook the linguine according to package directions until just tender (al dente).
3
Drain the pasta well and set aside.
4
Meanwhile, in a large skillet, melt the butter with the olive oil over medium heat.
5
Add the minced garlic and saut for 1 to 2 minutes until fragrant but not browned.
6
Pour in the dry white wine and cook over high heat for about 2 minutes to reduce slightly.
7
Add the drained clams and/or tuna to the skillet.
8
Stir in the minced watercress, parsley, and green onions.
9
Cook the seafood mixture for 2 to 3 minutes, just until heated through.
10
Add the cooked linguine to the skillet with the seafood mixture.
11
Toss everything together to coat the pasta evenly.
12
If the mixture looks dry, add 2 to 3 tablespoons of the reserved clam or tuna liquid.
13
Season with salt and pepper to taste.
14
Sprinkle with the remaining reserved parsley.
15
Toss once more and serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 326.7kcal

% Daily Value *
Total Fat 17.4g27%
Saturated Fat 5.6g28%
Cholesterol 81.1mg28%
Sodium 1920.7mg81%
Total Carbohydrate 11.3g4%
Dietary Fiber 0.4g2%
Sugars 1.7g
Protein 30.9g62%

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

Keywords: linguine, clams, watercress, pasta, seafood, garlic, white wine, quick dinner, mediterranean, easy recipe, weeknight meal, olive oil, parsley, tuna, italian, simple, fresh herbs, briny, light, comfort food

Read it online: https://www.chefs-mate.com/recipe/linguine-with-clam-water-cress-sauce/