Italian restaurants serve linguine alle vongole with fresh clams in the shell. You can replicate the briny-sweet flavor of this dish at home with convenient and readily available canned clams. The recipe for white clam sauce comes together in less than 30 minutes. Serve it with hot pasta and freshly grated Parmesan cheese, a tossed green salad and crusty bread to sop up the juice or spread it on a pizza crust for a white clam pizza.
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 large clove garlic, minced
- 1 can (about 10 ounces) chopped clams, liquid reserved
- 1/2 teaspoon salt
- Dash pepper
- 2 tablespoons chopped fresh parsley
- For serving (optional):
- 8 ounces dry spaghetti (or linguini, cooked al dente (still a little bit firm) and drained, reserving a small amount of the water)
- Parmesan cheese, freshly grated
- Heat oil over medium heat in a large heavy skillet; add onion. Sauté for 2 to 3 minutes until soft and aromatic. Add garlic. Cook for 1 additional minute.
- Add minced clams with reserved liquid. Bring to a boil, then reduce heat and simmer for 5 minutes or until liquid reduces by about half. Add salt, pepper, and parsley and stir.
- For authentic flavor, add 1/4 cup white wine with the clams.
- For a spicy kick, include 1/4 teaspoon crushed red pepper (increase or decrease to taste) when you add the garlic.
- For freshness, add 1 teaspoon minced lemon zest with the parsley.
- For a rich texture, melt 1 tablespoon of butter into the sauce before you toss in the pasta.
- For a fuller dish, add halved grape tomatoes, sun-dried tomatoes, quartered artichoke hearts or bias-cut sauteed asparagus when you toss the pasta.
- If serving with pasta, pour drained pasta into the hot skillet with sauce and toss to combine. Add a few splashes of the pasta-cooking water to loosen the sauce as necessary.
|Nutritional Guidelines (per serving)|
|Total Fat||8 g|
|Saturated Fat||1 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||2 g|