Spicy Clam Pasta
Spicy Clam Pasta - restaurant-quality linguine tossed with juicy Manila clams and garlic butter sauce. This clam pasta is great for dinner and takes only 20 mins.
Servings: 4 people
Calories: 608kcal
Ingredients
- 10 oz (280g) linguine
- 1.5 - 2 lbs (750g-1kg) Manila clams
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 2 teaspoons red pepper flakes
- 1/2 cup white wine or Japanese cooking sake
- 1/2 teaspoon salt
- 3 dashes ground black pepper
- 2 tablespoons chopped Italian parsley leaves
- Lemon wedges for serving
Instructions
- Soak the clams in cold water. Scrub the shells with a brush. Rinse with cold water, drained and set aside.
- Heat up a pot of water and bring it to boil. Cook the linguine until al dente, per the package instructions. Drain the linguine and set aside. Reserve 1/4 cup of the pasta water.
- Heat up a skillet on high heat and add the butter and olive oil. Add the garlic and saute until they turn slightly brown. Add the red pepper flakes, stir a few times before adding the clams. Toss the clams around a few times.
- Add the white wine, salt and black pepper. Cover the skillet with its cover and cook the clams for about 1-2 minutes, or until the shells are all open.
- Add the linguine and pasta water into the skillet. Stir to combine well. Add the parsley, mix well. Turn off heat and serve immediately. Squeeze some lemon juice on the pasta before serving.
Nutrition
Serving: 4people | Calories: 608kcal | Carbohydrates: 62g | Protein: 34g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 1338mg | Fiber: 2g | Sugar: 2g