A classic dish featuring fresh clams and linguine in an aromatic white wine broth.
Recipe courtesy of Whole Foods Market.
4 to 6
1 pound fresh linguine
2 cups dry Italian white wine, such as pinot grigio
1 dried bay leaf
3 cloves garlic, thinly sliced
Salt and pepper to taste
32 fresh clams such as littlenecks, scrubbed and rinsed well (about 3 ½ pounds)
1/2 cup chopped flat-leaf parsley
Olive oil for garnish (optional)
1. Cook fresh pasta in boiling salted water following package instructions until al dente, about 4 minutes. Reserve 1/2 cup of the pasta cooking water and drain pasta.
2. Meanwhile, in a medium pot bring white wine to a simmer over medium heat. Add bay leaf and garlic and season with salt and pepper. Add clams and cover pot. Cook 4 to 6 minutes, shaking pot from time to time, until all or most of the clams open. Taste liquid and season with salt and pepper if needed. Cover to keep warm.
3. Add warm pasta to clams with parsley and toss. Discard any clams that have not opened. If pasta seems dry, add some of the reserved pasta cooking water. Drizzle with a little olive oil if desired and serve immediately.
2g total fat
35g total carbohydrate (2g dietary fiber, 1g sugar)
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