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Linguine with Clam Sauce
Created by: Howcan Team
Ingredients
- 1 pound linguine
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 cans (10 ounces each) whole baby clams, drained, juice reserved
- 1/2 cup dry white wine
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a large pot, bring salted water to a boil and cook the linguine according to package instructions until al dente. 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.
- Add the drained clams to the skillet and sauté for another 2-3 minutes.
- Pour in the reserved clam juice and white wine, and simmer for 5 minutes to reduce the liquid slightly.
- Add the cooked linguine to the skillet and toss to coat the pasta with the clam sauce. Cook for an additional 2-3 minutes to heat through.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Serve the linguine with clam sauce hot, garnished with grated Parmesan cheese.
- Enjoy your linguine with clam sauce with extra garlic!
Linguine with clam sauce is a classic Italian dish that has been enjoyed for generations. The addition of extra garlic adds a bold and aromatic flavor to the dish, making it a favorite for garlic lovers. This dish has its roots in the coastal regions of Italy, where fresh clams are abundant and garlic is a staple ingredient in many dishes. One of the most famous versions of Linguine with Clam Sauce can be found in the Campania region of Italy, particularly in the coastal town of Positano. Renowned chefs in this region are known for their expertise in preparing seafood dishes, and Linguine with Clam Sauce is a standout on their menus. The key to making the best Linguine with Clam Sauce lies in using fresh, high-quality clams and infusing the sauce with the perfect balance of garlic, white wine, and herbs. The clams should be tender and flavorful, and the sauce should be rich and savory with a hint of brininess from the sea. For those looking to try a famous alternative method for making this dish, some chefs recommend using canned clams for a more convenient and budget-friendly option. However, fresh clams are often preferred for their superior taste and texture. Today, many Italian restaurants around the world offer Linguine with Clam Sauce on their menus, each with their own unique twist on the classic recipe. For the best version of this dish, seek out a restaurant with a reputation for using fresh, quality ingredients and a skilled hand in the kitchen. Whether enjoyed in a quaint coastal town in Italy or at a bustling Italian eatery, Linguine with Clam Sauce with extra garlic is sure to delight the senses and satisfy the appetite.
30 min
4
450 calories
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