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Ron's Favorite Linguine with White Clam Sauce


"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."
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30 m servings 453 cals
Original recipe yields 6 servings

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  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.
  2. Heat oil in a stockpot over high heat. Saute garlic in hot oil until fragrant, about 1 minute.
  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.
  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.

Nutrition Facts

Per Serving: 453 calories; 13.7 g fat; 58 g carbohydrates; 18.1 g protein; 26 mg cholesterol; 68 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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...

I made this recipe tonight, but used squid ink pasta in place of the linguine. My husband and I enjoy a little extra spice so I upped the garlic by 2 cloves and added an extra little pinch of re...