Ingredients30 m servings 453
- 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 58 18.1 26 68 Full nutrition
ReviewsRead all reviews 3
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...