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Linguini with Clam Sauce · Savora

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General

Linguini with Clam Sauce

Whole-wheat linguine with canned clams, garlic, parsley and a lemon-butter sauce.

Taste: Sour · Spicy · Salty
Time: 40 min

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Ingredients

12 ozwhole-wheat linguini
1 Tbspolive oil
1 Tbspgarlicminced (about 2–3 cloves)
1 Tbsplemon juice
1 cuplow-sodium chicken broth
2 cupcanned whole clamsundrained
2 Tbspfresh parsleyminced (or 2 tsp dried)
1/4 tspsalt
1/4 tsp

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

Recipes carry memory. Cook with curiosity, credit your sources, and share with care.

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ground black pepper

1 Tbspbutter

Equipment

Measuring cups and spoons · Kitchen knife · Cutting board · Saucepan · Fine-mesh strainer

Method

7 clear steps

1
In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
2
Add linguini, and cook according to package directions for the shortest recommended time, about 9 minutes.
3
Heat olive oil in a large saucepan. Add garlic, and cook gently until it begins to soften, about 30 seconds. Do not brown.
4
Add lemon juice and chicken broth. Bring to a boil.
5
Add clams, along with liquid, parsley, salt, pepper, and butter. Simmer just until heated through, about 1–2 minutes. Do not overcook.
6
Strain the linguini, then add the pasta to the saucepan with the clams and mix well.
7
Divide into four equal portions (each about 2½ cups), and serve.

cookwsavora.com/recipes/nhlbi-dinners-linguini-with-clam-sauce

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