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Linguine with Steamed Clams
Lovely simple Italian clam recipe. The original recipe usese fresh littleneck or cherrystone clams, but I use what I can buy locally and the dish is superb.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Alcohol, Pasta, Seafood
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
people
Calories:
969
kcal
Cook Mode
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Ingredients
Metric
Imperial
1
cup
dry white wine
chicken stock
1/2
cup
shallots
finely chopped
4-6
cloves
garlic
finely chopped
1
fresh
bay leaf
laurel
2
cups
tomatoes
chopped
1/4
cup
Extra Virgin olive oil
4
lbs
clams
scrubbed
1/2
cup
parsley
chopped
1
lb
linguine
cooked
1
pinch
salt
to taste
1
pinch
ground pepper
to taste
Instructions
Combine the wine, shallots, bay and garlic in a large pot and bring to a simmer over moderate heat.
1 cup dry white wine,
1/2 cup shallots,
4-6 cloves garlic,
1 fresh bay leaf
Simmer uncovered for 5 minutes.
Add the tomatoes, olive oil, salt, and pepper and simmer uncovered for 10 minutes, stirring occasionally.
2 cups tomatoes,
1/4 cup Extra Virgin olive oil,
1 pinch salt,
1 pinch ground pepper
Add the clams and simmer covered, stirring once or twice, until the clams open, 4 to 8 minutes depending on the size of the clams and the pot.
4 lbs clams
Discard any unopened clams.
Add the parsley and pasta and toss gently to combine.
1/2 cup parsley,
1 lb linguine
Nutrition
Calories:
969
kcal
|
Carbohydrates:
110
g
|
Protein:
75
g
|
Fat:
22
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
155
mg
|
Sodium:
430
mg
|
Potassium:
1979
mg
|
Fiber:
6
g
|
Sugar:
8
g