Clam Linguine recipe - ingredients, nutrition and when to eat it
This pasta is infused with the briny flavor of clams and the aroma of garlic, coating each strand of linguine in a light, savory sauce.
This pasta is infused with the briny flavor of clams and the aroma of garlic, coating each strand of linguine in a light, savory sauce. It’s just right when you want a light plate for dinner or an atmospheric meal to enjoy at home.
Western · 25 minutes to cook
Tips: Clam meat can become tough if cooked for too long. After adding the wine, cook it briefly and be mindful of how long you mix it with the pasta.
Tips: Add the pasta water a little at a time rather than all at once, so it’s easier to adjust the sauce’s consistency.
Tips: Simmer the white wine just long enough to lift the flavors from the bottom of the pan, and cook it for at least 1 minute so no strong alcohol aroma remains.
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Ingredients (1 serving)
- Cooked linguine — 180 g
- Clam meat — 120 g
- Garlic — 3 pc
- White wine — 60 ml
- Olive oil — 1.5 Tbsp
- Parsley — 1 Tbsp
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp
- Water — 2 cup