Linguine with Clam Sauce - CORE

1/4 cup olive oil, divided
2 garlic cloves, minced
1/3 cup clam juice
1/4 cup chopped fresh flat-leaf parsley
1/2 to 3/4 teaspoon crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 dozen littleneck clams
8 cups hot cooked whole-wheat linguine (about 1 pound uncooked pasta)

 

Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring frequently. Stir in clam juice and next 5 ingredients (clam juice through clams). Cover and cook 10 minutes or until clams open.

 

Place pasta in a large bowl. Add 2 tablespoons oil; toss well to coat. Add clam mixture to pasta; toss well. Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and 6 clams)

 

8pts - CORE

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.