Spicy Lemony Clams With Pasta
Published August 10, 1999
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt and freshly ground black pepper
1 pound spaghetti, linguine or other pasta
½ cup extra virgin olive oil
8 cloves garlic, peeled and thinly sliced
36 littleneck clams, well scrubbed
¾ cup dry white wine
1 tablespoon hot pepper flakes
Finely grated zest of 2 lemons
Juice of 1 lemon
½ cup chopped Italian parsley
Nutritional analysis per serving (4 servings)
100 grams carbs; 39 milligrams cholesterol; 842 calories; 20 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 30 grams fat; 6 grams fiber; 919 milligrams sodium; 35 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt. Bring to a boil over high heat, and add pasta. Boil until pasta is al dente, 7 to 8 minutes, and drain well. While pasta is cooking, prepare sauce.
- Step 2
In a large skillet over medium-low heat, heat olive oil. Add garlic, and saute just until garlic is translucent, about 2 minutes. Add clams and wine, and cover immediately. Raise heat to medium-high. Shake pan often, and check clams after 4 minutes. If any have opened, transfer them to a bowl so they do not overcook. Simmer remaining clams until all have opened.
- Step 3
In a large serving bowl, combine clams and broth from pan. Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste. Mix well. Add drained pasta, and toss well. Serve in soup bowls, accompanied by hot sourdough toast.
Private Notes
Comments
This recipe is wonderful and a go-to when I need something easy and tasty. I've found that Sauvignon Blanc for the cooking is an excellent option.
This is my go-to linguine with clams recipe. Love the lemon zest and juice that gives the dish a brighter note. Works well halved tho I still make a full lb of linguine for leftovers. I up the parsley a bit. And reserve a cup of pasta water to add as you like. I use less oil usually.
Very delicious. Used three pounds of clams and reduced the red pepper flakes to a quarter teaspoon for the kiddo. Will make again.
This recipe is wonderful and a go-to when I need something easy and tasty. I've found that Sauvignon Blanc for the cooking is an excellent option.