How to Make Linguine and Clams

This linguine and clams recipe is not exactly health food but it is sure wonderful for once in a while. We will make it with a creamy white wine sauce.

Linguine is elliptical long pasta. It is wider than spaghetti but not as wide as fettuccine. All I can recommend is that you cook it as per package instructions and keep it al dente which simply means do not over cook it, let it have a small give. If you do over cook it you will end up with soggy pasta that will ruin this delectable dish.

Another recommendation to make is that you do not boil the sauce once the cream has been added to it. You simply want to heat it through. Otherwise it can curdle.

We will be using canned clams for this recipe. They are less expensive than fresh ones and much easier to find. They will work perfectly fine for this.

Here is what you need for this delcious linguine and clams recipe:

Serves six

12 oz. cooked Linguine (I used whole wheat)
2 TBS unsalted butter
2 TBS olive oil
4 garlic cloves – minced
1 TBS chopped parsley
1 tsp. red chili flakes (opt)
2 – 10 oz. cans baby clams – drained (reserve the liquid)
½ cup dry white wine
1 cup whipping cream
Black pepper
½ cup Parmesan cheese

Place the butter and oil in a large skillet and melt it. Add the garlic, parsley and chili flakes. Mix well and cook for a couple of minutes – until fragrant.

Add the reserved clam liquid, the wine and the cream. Mix well and bring to a low simmer. Stir occasionally and simmer for about 5 minutes.

Add the clams and heat them through. Add the pasta and mix well. Season with black pepper and add the Parmesan cheese. Mix well and serve. Enjoy!

CALORIES 431.30; FAT 27.18 grs (sat 14.10; mono 9.13; poly 1.29); PROTEIN 13.64 grs ; FIBER 4.46 grs; CARBS 31.59 grs; CHOLESTEROL 112.69 mg; IRON 3.26 mg; SODIUM 896.50 mg; CALCIUM 176.67 mg

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