Canned baby clams and their juice are cooked with white wine, garlic, butter, and red pepper flakes to be served over linguine in this fast recipe.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
453 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Step 2
Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.
Step 3
Stir red pepper flakes with the garlic; add white wine and reserved clam juice. Cook the mixture until the liquid reduces in volume by half, about 3 minutes.
Step 4
Drop butter into the liquid and cook until melted, 2 to 3 minutes; season with salt and pepper. Add clams to the pot; cook until he clams are heated through, 1 to 2 minutes. Stir linguine with the clam mixture to coat; season with parsley and oregano.
Ingredients
salt and ground black pepper to taste
1 cup dry white wine
1 (16 ounce) package linguine pasta
1 pinch red pepper flakes
4 cloves garlic, finely chopped
¼ cup extra-virgin olive oil
1 tablespoon cold unsalted butter
¼ cup chopped flat-leaf parsley
1 (6.5 ounce) can baby clams, drained with juices reserved
