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Main Dishes

Linguine with White Clam Sauce

hasan

30 min total · 25 min hands-on · 4 main-dish servings | Time: About 30 minutes before serving

Ingredients

  • 1 16-Ounce Package Linguine
  • 3 Dozen Littleneck Clams, Shucked, with Liquid Reserved
  • 3 Tbsp Olive Oil
  • 3 Tbsp Margarine or Butter
  • 1 Small Onion, Minced
  • 1 Garlic Clove, Minced
  • 1/2 Tsp Salt
  • 1/4 Tsp Crushed Red Pepper

Instructions

  1. 1.Prepare linguine as label directs; drain.
  2. 2.Meanwhile, coarsely chop shucked clams; set aside. Clam liquid may be sandy; let liquid stand awhile in container until sand settles to bottom. Then carefully pour 1 1/4 cups clear clam liquid into measuring cup; discard any remaining clam liquid. (Amount of clam liquid may vary; add water if necessary.)
  3. 3.In 4-quart saucepan over medium heat, in hot olive oil and margarine or butter, cook onion and garlic until tender. Add salt, crushed red pepper, chopped clams, and reserved 1 1/4 cups clam liquid. Over high heat, heat to boiling. Reduce heat to medium; cook 1 minute. Serve sauce over linguine in soup bowls.

Notes

Good Housekeeping, May 1991. Each serving: About 680 calories, 22 g fat, 38 mg cholesterol, 455 mg sodium.