Ingredients with Measurements:
- 1 pound linguine
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 cans (6.5 ounces each) chopped clams, drained, juice reserved
- 1/2 cup dry white wine
- 1/2 cup clam juice
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or sauté pan
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat the butter and olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
3. Add the chopped clams, white wine, and clam juice to the skillet. Bring to a simmer and cook for 5-7 minutes, until the sauce has thickened slightly.
4. Drain the cooked pasta and add it to the skillet with the clam sauce. Toss to combine and coat the pasta with the sauce.
5. Stir in the chopped parsley and season with salt and pepper to taste.
6. Serve hot with lemon wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 560
Fat: 17g
Saturated Fat: 6g
Cholesterol: 60mg
Sodium: 300mg
Carbohydrates: 73g
Fiber: 3g
Sugar: 2g
Protein: 21g
Substitutions for ingredients:
- Linguine: spaghetti, fettuccine, or any other long pasta
- Clams: canned or fresh clams, or other seafood such as shrimp or scallops
- Dry white wine: chicken or vegetable broth, or water with a splash of vinegar
- Parsley: basil, oregano, or thyme
Variations:
- Add chopped tomatoes or sun-dried tomatoes to the sauce for a burst of color and flavor.
- Use whole clams in the shell instead of chopped clams for a more rustic presentation.
- Add a pinch of saffron to the sauce for a touch of luxury.
- Use whole wheat or gluten-free pasta for a healthier or allergy-friendly option.
Tips and tricks:
- Don't overcook the pasta, as it will continue to cook slightly when tossed with the sauce.
- Reserve some of the pasta cooking water to add to the sauce if it seems too thick or dry.
- Use a mix of butter and olive oil for a richer flavor.
- Use fresh garlic for the best flavor, and mince it finely or use a garlic press.
- Taste the sauce and adjust the seasoning as needed before adding the pasta.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in a skillet or microwave until heated through, adding a splash of water or broth if needed to loosen the sauce.
Presentation ideas:
Serve the pasta in individual bowls or on a large platter, garnished with additional chopped parsley and lemon wedges.
Garnishes:
Chopped parsley, lemon wedges, grated Parmesan cheese, or red pepper flakes.
Pairings:
Serve with a crisp green salad and a crusty baguette for a complete meal.
Suggested side dishes:
Roasted vegetables, garlic bread, or a simple green salad.
Troubleshooting advice:
If the sauce is too thin, simmer it for a few more minutes to reduce and thicken. If it's too thick, add a splash of water or broth to thin it out.
Food safety advice:
Make sure to cook the pasta and sauce to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Linguine with white clam sauce is a classic Italian-American dish that originated in the coastal regions of Italy, where seafood is abundant.
Flavor profiles:
This dish is savory, briny, and slightly spicy, with a bright burst of lemon and fresh herbs.
Serving suggestions:
Serve with a glass of crisp white wine or a cold beer for a refreshing contrast to the rich pasta.
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Region: Italian