Ingredients with Measurements:
- 1 pound linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine
- 2 cans (10 ounces each) chopped clams, drained, juice reserved
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed:
- Large pot for boiling pasta
- Large skillet
Step-by-step instructions:
1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.
3. Pour in white wine and reserved clam juice. Bring to a simmer and cook for 5-7 minutes until the liquid has reduced by half.
4. Add chopped clams to the skillet and cook for 2-3 minutes until heated through.
5. Toss cooked linguine with the clam sauce in the skillet. Add chopped parsley and season with salt and pepper to taste.
6. Serve hot with grated Parmesan cheese on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 480
- Fat: 8g
- Carbohydrates: 74g
- Protein: 22g
- Sodium: 400mg
Substitutions for ingredients:
- Linguine pasta can be substituted with spaghetti or fettuccine.
- White wine can be substituted with chicken or vegetable broth.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add 1/2 cup of heavy cream to the clam sauce for a creamier texture.
- Add chopped tomatoes or sun-dried tomatoes to the clam sauce for a pop of color and flavor.
- Add cooked bacon or pancetta to the clam sauce for a smoky taste.
Tips and tricks:
- Reserve some pasta water before draining in case the sauce needs to be thinned out.
- Use a good quality olive oil for the best flavor.
- Don't overcook the clams or they will become rubbery.
Storage instructions:
- Store leftover clam linguine in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover clam linguine in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve clam linguine in individual bowls or on a large platter.
- Garnish with fresh parsley or chopped chives.
Garnishes:
- Grated Parmesan cheese
- Fresh parsley
- Chopped chives
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add some pasta water to thin it out.
- If the clams are tough, they may have been overcooked. Be sure to cook them just until heated through.
Food safety advice:
- Make sure to thoroughly clean the clams before using them in the recipe.
- Store leftover clam linguine in the refrigerator and consume within 3 days.
Food history:
- Linguine alle vongole (linguine with clams) is a classic Italian dish that originated in Naples.
Flavor profiles:
- Salty from the clams
- Spicy from the red pepper flakes
- Herbaceous from the parsley
- Savory from the garlic and Parmesan cheese
Serving suggestions:
- Serve with a glass of white wine for a complete Italian meal.
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Region: Italian