Linguine with Clam Sauce

Ingredients for Linguine with Clam Sauce

• 450g linguine

• 120ml plus 1 tablespoon olive oil

• 6 cloves garlic, finely chopped

• 60ml dry white wine

• 18 littleneck or chowder clams

• Kosher salt and freshly ground black pepper

• 1 tablespoon chopped fresh Italian, flat leafed parsley

How to make Linguine with Clam Sauce

1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.

2. Meanwhile, warm 120ml the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.