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Linguine and Clams In Garlic White Wine Sauce

pescetarian
$1.90 per serving
3 likes
Ready in 45 minutes
6
pescetarian,pescatarian
lunch,main course,main dish,dinner
Spoonacular Score: 51% 
My notes:
The recipe Linguine and Clams In Garlic White Wine Sauce can be made in about 45 minutes. This recipe makes 6 servings with 459 calories, 17g of protein, and 9g of fat each. For $1.9 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from spoonacular user atomashefsky requires garlic, parmigiano-reggiano, white wine, and butter. It works well as an affordable main course. It is a good option if you're following a pescatarian diet. Linguine and Clams In Garlic White Wine Sauce, Linguine and Clams In Garlic White Wine Sauce, and Garlic Butter Clams with White Wine Cream Sauce are very similar to this recipe.
Chardonnay, Riesling, and Muscadet are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Brick & Mortar Manchester Ridge Vineyard Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 40 dollars per bottle.
Brick & Mortar Manchester Ridge Vineyard Chardonnay
» Get this wine on Wine.com
Ingredients
2 pinch
2 pinch
crushed red pepper flakes
2 Tbsps
2 Tbsps
unsalted butter
2 Tbsps
2 Tbsps
italian parsley
2 Tbsps
2 Tbsps
fresh oregano leaves
100 g
1 cup
parmigiano reggiano
2 pinch
2 pinch
crushed red pepper flakes
2 Tbsps
2 Tbsps
unsalted butter
2 Tbsps
2 Tbsps
italian parsley
2 Tbsps
2 Tbsps
fresh oregano leaves
100 g
1 cup
parmigiano reggiano
Equipment
Instructions
Coat a large saute pan (I used a 6 quart stock pot, as she does on the show) with olive oil and add 5 garlic cloves and a pinch of red pepper flakes. Bring pan to medium high heat and cook until garlic becomes golden brown. (Meg note: I happen to love garlic and flipped the smashed garlic over to brown on the other side, wanting to get as much garlic flavor as I could.) When garlic is golden brown and very aromatic, remove it and discard (it has fulfilled its garlic destiny). Put 3 1/2 dozen clams in the pan and add the wine. Cover the pan a bring to a boil over medium heat. Cover and cook until the clams open up, about 10 minutes. Using a slotted spoon, remove the clams from the pan and set aside. Pour the cooking liquid into a measuring cup and set aside.
Bring a large pot of water to a boil over medium heat. (Meg note: I usually salt my pasta water, but the cooking liquid was on the salty side so I skipped, figuring it is easier to add the salt in later than take it out.)
Mince remaining smashed garlic cloves. Coat same saute pan again with olive oil and add garlic and another pinch of red pepper flakes. Bring pan to medium-high heat and cook garlic for a minute or two (dont let it get brown). Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! (Meg note: even though I followed the directions, next time I might strain the juice through a paper towel lined sieve to make sure all of the sand and grit is out, before adding it back into the pan.) Cover and cook until the clams open.
While clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very al dente maybe a minute or so less than the box directs.
Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated parmigian-reggiano, if using. Stir vigorously to combine.
Divide the pasta into serving dishes and garnish with clams that are still in their shells and some chopped herbs.
Note: Purchase shellfish thats sold in mesh bags. If you buy clams or mussels that are in plastic bags, you may be getting dead shellfish. The plastic makes them suffocate.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.90
Ingredient
10 cloves garlic
5 little neck clams
2 cups white wine
2 pinchs crushed red pepper flakes
1 pound linguine
2 tablespoons unsalted butter
2 tablespoons italian parsley
2 tablespoons fresh oregano leaves
1 cup parmigiano reggiano
Price$0.67
$0.07
$6.51
$0.01
$0.97
$0.24
$0.32
$0.52
$2.11
$11.41
Nutritional Information
Quickview
458k Calories
16g Protein
9g Total Fat
62g Carbs
8% Health Score
Limit These
Calories
458k
Fat
9g
Saturated Fat
5g
Carbohydrates
62g
Sugar
3g
Cholesterol
21mg
Sodium
321mg
Alcohol
8g
Get Enough Of These
Protein
16g
Selenium
52µg
Manganese
0.96mg
Vitamin K
33µg
Phosphorus
288mg
Calcium
259mg
Magnesium
62mg
Fiber
3g
Copper
0.26mg
Vitamin B6
0.24mg
Iron
2mg
Zinc
1mg
Potassium
291mg
Vitamin A
403IU
Vitamin B3
1mg
Vitamin B2
0.13mg
Vitamin B12
0.41µg
Vitamin B1
0.09mg
Folate
21µg
Vitamin B5
0.5mg
Vitamin C
3mg
Vitamin E
0.57mg
Vitamin D
0.15µg
covered percent of daily need
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