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INGREDIENTS
16 oz linguine pasta
10 cloves fresh garlic, finely chopped
1/4 bunch fresh Italian parsley, finely chopped
1/3 cup extra-virgin olive oil
1/2 teaspoon crushed red pepper
1 teaspoon kosher salt
3/4 cup dry white wine (or clam juice)
36 fresh littleneck clams (or 12–16 oz chopped shelled clams)
1/4 cup grated Parmesan cheese (optional)
STEPS
1. Bring water to boil for pasta, then cook linguine following package instructions. Chop garlic (1 1/2 tablespoons) and parsley (1/4 cup).
2. Preheat large sauté pan on medium 2–3 minutes. Place oil and garlic in pan; cook 2–3 minutes, stirring occasionally, or until softened (not browned). Add red pepper and salt; cook 30 more seconds, then pour in wine.
3. Increase heat to high and add clams; cover and cook 5–6 minutes, shaking the pan periodically until all the clams are open (discard any clams that haven't opened).
4. Drain pasta; add to pan and toss to combine. Top with parsley and Parmesan, if desired; serve immediately.
NUTRITIONAL INFORMATION
CALORIES (per 1/6 recipe) 520kcal; FAT 15.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 40mg; SODIUM 880mg; CARB 62g; FIBER 4.00g; SUGARS 1g; PROTEIN 26g; CALC 6%; VIT A 0%; VIT C 0%; IRON 20%