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ShareClams with Linguine
Ingredients
- 1 8 ounce bottle clam juice
- 1/2 cup dry white wine
- 3 dozen littleneck clams, scrubbed
- 1 cup finely chopped onions
- 1 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 2 teaspoons minced garlic
- Pinch dried thyme
- Pinch red pepper flakes
- 2 tablespoons chopped fresh parsley
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1 pound dried linguine, cooked according to package directions
Directions
1. Bring clam juice and wine to boil in saucepot. Add clams; cover and cook until shells open, 5 to 6 minutes. Transfer clams to bowl with slotted spoon; cool. Remove clams from shells and coarsely chop. (Discard any unopened clams.) Add onions, carrots, celery, garlic, thyme, and red pepper to clam juice. Simmer over medium heat until vegetables are tender, 25 minutes. Stir in chopped clams, parsley, oil, and salt. Toss sauce with hot pasta in large serving bowl. Makes 6 servings.
Nutrition Facts
- Servings Per Recipe 6
- cal.(kcal)390,
- Fat, total(g)4,
- chol.(mg)34,
- sat. fat(g)1,
- carb.(g)64,
- pro.(g)23,
- sodium(mg)323,
- Percent Daily Values are based on a 2,000 calorie diet
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