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Linguine and Clams In Garlic White Wine Sauce

 
One serving costs about $1.9

$1.90 per serving

3 people like this recipe

3 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:51%

Spoonacular Score: 51%

 

Linguine and Clams In Garlic White Wine Sauce is a pescatarian recipe with 6 servings. This main course has 459 calories, 17g of protein, and 9g of fat per serving. For $1.9 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. A mixture of garlic, linguine, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by spoonacular user lise. Similar recipes are 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.

Clams works really well with Chardonnay, Riesling, and Muscadet. 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. The Nickel & Nickel Truchard Vineyard Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.

Nickel & Nickel Truchard Vineyard Chardonnay

Nickel & Nickel's 2000 Truchard Vineyard Chardonnay is the second wine of this varietal to be introduced in the Nickel and Nickel portfolio. Produced in Carneros, a cool and breezy appellation renowned for producing noteworthy Chardonnay, the wine offers aromas of tropical fruit and sweet oak. A touch of malolactic fermentation brings forth ripe pineapple, pear, apple, citrus notes on the palate, which are accented by hints of vanilla and spice from the oak. The wine's lovely texture and bright acidity meld into a lengthy and flavorful finish.

» Get this wine on Wine.com

Ingredients

Servings:
10 cloves
10 cloves garlic
garlic
5
5  dozens little neck clams
dozens little neck clams
2 cups
2 cups white wine
white wine
2 pinch
2 pinch red of pepper flakes
red of pepper flakes
1 pound
1 pound linguine
linguine
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
2 Tbsps
2 Tbsps italian parsley
italian parsley
2 Tbsps
2 Tbsps fresh oregano leaves
fresh oregano leaves
1 cup
1 cup parmigiano-reggiano
parmigiano-reggiano
some
some kosher salt
kosher salt
10 cloves garlic
10 cloves
garlic
5  dozens little neck clams
5
dozens little neck clams
2 cups white wine
2 cups
white wine
2 pinch red of pepper flakes
2 pinch
red of pepper flakes
1 pound linguine
1 pound
linguine
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
2 Tbsps italian parsley
2 Tbsps
italian parsley
2 Tbsps fresh oregano leaves
2 Tbsps
fresh oregano leaves
1 cup parmigiano-reggiano
1 cup
parmigiano-reggiano
some kosher salt
some
kosher salt

Equipment

measuring cup
measuring cup
slotted spoon
slotted spoon
ziploc bags
ziploc bags
paper towels
paper towels
pot
pot
sieve
sieve
frying pan
frying pan
measuring cup
measuring cup
slotted spoon
slotted spoon
ziploc bags
ziploc bags
paper towels
paper towels
pot
pot
sieve
sieve
frying pan
frying pan


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 dozens little neck clams
2 cups white wine
2 pinchs red of 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
458 Calories
16g Protein
9g Total Fat
62g Carbs
8% Health Score
Limit These
Calories
458k
23%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
62g
21%

  Sugar
3g
3%

Cholesterol
21mg
7%

Sodium
473mg
21%

Alcohol
8g
46%

Get Enough Of These
Protein
16g
33%

Selenium
52µg
76%

Manganese
0.96mg
48%

Vitamin K
33µg
32%

Phosphorus
288mg
29%

Calcium
259mg
26%

Magnesium
62mg
16%

Fiber
3g
13%

Copper
0.26mg
13%

Vitamin B6
0.24mg
12%

Iron
2mg
12%

Zinc
1mg
12%

Potassium
291mg
8%

Vitamin A
403IU
8%

Vitamin B3
1mg
8%

Vitamin B2
0.13mg
8%

Vitamin B12
0.41µg
7%

Vitamin B1
0.09mg
6%

Folate
21µg
5%

Vitamin B5
0.5mg
5%

Vitamin C
3mg
4%

Vitamin E
0.57mg
4%

Vitamin D
0.15µg
1%

covered percent of daily need

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