Try this Linguine with Clams recipe, or contribute your own.
Suggest a better descriptionFill a large pot with water and bring to a boil over high heat. Add 3 tablespoons salt; return to a boil.
Meanwhile, heat oil and garlic in a large pot over medium-high heat. Cook, stirring, until garlic is softened, about 1 minute. Add wine, red-pepper flakes, and clams. Cover and cook, shaking the pot occasionally, until clams open, about 5 minutes. Transfer clams to bowl as they open; discard any unopened clams.
Add pasta to boiling water and cook, according to package directions, until just al dente. Drain, reserving about 1/2 cup pasta water.
Add the pasta and 1/4 cup reserved pasta water to the clam broth; stir and toss over medium heat until pasta is well coated, adding a splash or two more of reserved pasta water, if necessary, to loosen the sauce. Stir in clams, with their juices, and toss until just heated through. Stir in parsley and serve immediately.
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Serving Size: 1 Recipe (1051g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 2087 | ||
Calories from Fat: 833 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 92.6g | 123 % | |
Saturated Fat 12.9g | 64 % | |
Monounsaturated Fat 60.5g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 331.1mg | 102 % | |
Sodium 136mg | 5 % | |
Potassium 1108.1mg | 29 % | |
Total Carbohydrate 258.1g | 76 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 255.7g | ||
Protein 53.5g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2087
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