Our Disclaimer (The serious stuff)
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
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: 52%
My notes:
Linguine and Clams In Garlic White Wine Sauce is a pescatarian recipe with 6 servings. One portion of this dish contains approximately 17g of protein, 9g of fat, and a total of 459 calories. For $1.9 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic, dozens little neck clams, parsley, and a few other things to make it today. Only a few people really liked this main course. 3 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is pretty good. If you like this recipe, take a look at these similar recipes: 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 on the menu? Try pairing 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. One wine you could try is NV The Big Kahuna Chardonnay. It has 5 out of 5 stars and a bottle costs about 7 dollars.
NV The Big Kahuna Chardonnay
Delightful green apple and citrus dance on the palate with a nice balanced acidity finish
» Get this wine on Amazon.com
Ingredients
5
5
dozens little neck clams
2 pinch
2 pinch
red of 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
5
5
dozens little neck clams
2 pinch
2 pinch
red of 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 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
Fat
9g
Saturated Fat
5g
Carbohydrates
62g
Sugar
3g
Cholesterol
21mg
Sodium
473mg
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
Related Recipes