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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:41%

Spoonacular Score: 41%

 

Linguine and Clams In Garlic White Wine Sauce is a main course that serves 6. One portion of this dish contains roughly 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. 2 people were impressed by this recipe. From preparation to the plate, this recipe takes about about 45 minutes. It is a good option if you're following a pescatarian diet. Head to the store and pick up parsley, kosher salt, butter, and a few other things to make it today. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. Similar recipes are Linguine with Turkey and White Wine-Garlic Sauce, Crab Linguine in a White Wine Garlic Sauce, and Linguine and Clams with Fennel, White Wine & Thyme Breadcrumbs.

Chardonnay, Muscadet, and Riesling are great choices 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. One wine you could try is Gifft by Kathie Lee Gifford Estate Chardonnay. It has 4 out of 5 stars and a bottle costs about 20 dollars.

Gifft by Kathie Lee Gifford Estate Chardonnay

Our 2015 vintage of Gifft Chardonnay exhibits richness, depth and complexity, balanced by a lively acidity and an essential freshness. Featuring the gorgeous tropical fruit flavors that are the hallmark of Monterey Chardonnays, Gifft Chardonnay strikes the ideal balance between rich and refreshing

» Get this wine on Amazon.com

Ingredients

Servings:
10 cloves
10 cloves garlic
garlic
0.75
0.75  little neck clams
little neck clams
2 cups
2 cups white wine
white wine
2 pinch
2 pinch crushed red pepper flakes
crushed red pepper flakes
1 lb
1 lb 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
0.75  little neck clams
0.75
little neck clams
2 cups white wine
2 cups
white wine
2 pinch crushed red pepper flakes
2 pinch
crushed red pepper flakes
1 lb linguine
1 lb
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 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

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Don't have any wine in the house? Red wine vinegar and white wine vinegar can be used to deglaze pans. Chicken/beef broth or grape juice can also be used in place of wine in a pinch, especially if a recipe only calls for a small amount.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
458 Calories
16g Protein
9g Total Fat
62g Carbs
8% Health Score
Limit These
Calories
458
23%

Fat
9g
14%

  Saturated Fat
5g
34%

Carbohydrates
62g
21%

  Sugar
3g
3%

Cholesterol
21mg
7%

Sodium
321mg
14%

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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