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Ingredients30 m servings 453 cals
Original recipe yields 6 servings
- 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.
- Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.
- 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.
- 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.
Per Serving: 453 calories; 13.7 g fat; 58 g carbohydrates; 18.1 g protein; 26 mg cholesterol; 68 mg sodium. Full nutrition
ReviewsRead all reviews 2
I love that this recipe uses ingredients that I usually have on-hand. It's quick, easy, and delicious. In the time it takes to boil the water and cook the pasta, you can have the sauce done! Tha...