Clams with Linguine
Recipes · Dinner · Recipe, Typed Supps
No cheese, no cream, and no tomato. The sauce is clam juice, oil and pasta water, and that is enough.
Allergens and patterns
Contains gluten, molluscs, sulphites. Fits: Pescatarian.
Ingredients
- 800g Clams — Purged in salted water for an hour first, or the sauce will be gritty and nothing can fix that afterwards.
- 200g Linguine — Pulled from the water two minutes early and finished in the clam juices, which is where it takes on the flavour.
- 1/2 cup (120g) White Wine — To open the clams. It becomes the base of the sauce with whatever liquor they release.
- 3 cloves, sliced (18g) Garlic — Sliced thin and cooked slowly in oil until barely gold.
- 2 1/2 tbsp (40g) Olive Oil — Generous, since it is one of three things making up the sauce.
- a large handful (20g) Parsley — A lot, chopped fine, added off the heat.
- 1/2 tsp (2g) Chilli Flakes — In the oil with the garlic. A background warmth rather than heat.
Nutrition per serving
- Calories: 718 kcal
- Protein: 65.3g
- Carbohydrate: 41.7g
- of which sugars: 0.6g
- Fat: 24.7g
- of which saturated: 4.1g
- Fibre: 4.6g
- Sodium: 2423.6mg
Method
- Purge the clams in salted water for an hour, then rinse.
- Cook the garlic and chilli gently in the oil, add the wine, and tip in the clams. Cover for 3–4 minutes until they open.
- Lift the clams out, keeping the liquid, and discard any that stayed shut.
- Finish the nearly-cooked linguine in the pan liquid with a splash of pasta water, then return the clams and add the parsley.
Nutrients it supplies
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