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Clams and Linguine in White Wine Sauce
Created by: Howcan Team
Ingredients
- 1 pound linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 2 pounds littleneck clams, scrubbed
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant.
- Pour in the white wine and bring to a simmer. Add the clams to the skillet, cover, and cook for 5-7 minutes or until the clams have opened. Discard any unopened clams.
- Add the cooked linguine to the skillet with the clams and toss to coat in the white wine sauce. Season with salt and pepper to taste.
- Sprinkle with chopped fresh parsley and serve hot. Enjoy!
Clams and Linguine in White Wine Sauce is a classic Italian seafood dish that originated in the coastal regions of Italy. This delectable dish features fresh clams cooked in a flavorful white wine sauce, served over a bed of al dente linguine pasta. The dish is a perfect marriage of briny clams, aromatic white wine, and savory garlic, creating a symphony of flavors that is both elegant and comforting. The history of this dish can be traced back to the coastal regions of Italy, where fresh seafood is abundant. Italian chefs, known for their culinary expertise, developed this recipe to showcase the natural flavors of the sea. Over time, the dish gained popularity and spread to Italian restaurants around the world. One renowned variation of this dish can be found in the coastal town of Positano, Italy, where local chefs use the freshest clams sourced from the Tyrrhenian Sea and pair them with a crisp white wine from the Campania region. The result is a dish that perfectly captures the essence of the Mediterranean. To make the best Clams and Linguine in White Wine Sauce, it is crucial to use the freshest clams available. The quality of the clams will greatly impact the overall flavor of the dish. Additionally, choosing a high-quality white wine that complements the brininess of the clams is essential for creating a well-balanced sauce. While the traditional method of preparing this dish involves steaming the clams in a white wine and garlic broth, some chefs also incorporate cherry tomatoes or fresh herbs to add a burst of color and freshness to the dish. This alternative method adds a delightful twist to the classic recipe, elevating it to new heights. Today, Clams and Linguine in White Wine Sauce continues to be a beloved dish in Italian cuisine, and it can be enjoyed in top-notch Italian restaurants around the world. Whether you're dining in a coastal town in Italy or at a renowned Italian eatery, this dish is sure to delight seafood lovers and pasta enthusiasts alike.
30 min
4
450 calories
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