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Linguine With Clam Sauce


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Cuisine: Italian Pasta Seafood

5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES

Tom Kenning of Valrico, Fla., writes: "This quick and very tasty recipe comes from the Italian-American wife of a friend and has been a hit with everyone to whom I have ever served it."
Kenning's was followed by a similar recipe from Elly Wencka of Tampa. Both used many of the same ingredients, and both exceeded our five-ingredient limit. We settled on the key ingredients, but I'll list the omitted items in case you want to try them as variations. Kenning also included a teaspoon of Italian seasoning and grated Parmesan cheese, and Wencka included canned mushrooms, chopped fresh tomatoes and celery salt.
-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 6

Ingredients:

    1 pound linguine
    2/3 cup extra-virgin olive oil
    4-6 garlic cloves, minced
    3 (6.5-ounce) cans chopped clams with liquid
    1/4 cup chopped Italian parsley

Instructions:

Prepare linguine according to package directions.
Meanwhile, in a skillet over medium heat, add oil. Saute garlic for 1 for 2 minutes, until aromatic but not browned. Add clam liquid (open canned clams without completely removing lids and drain liquid into saucepan). Season with salt and freshly ground pepper. Bring to a boil, reduce heat and simmer for 2 minutes. Add clams and parsley and cook 1 minute. Add drained linguine and toss to coat.

Notes:

To make the meal: garlic bread and a garden salad

Nutrition:

Per serving: 637 calories (percent of calories from fat, 39), 34 grams protein, 62 grams carbohydrates, 2 grams fiber, 27 grams fat (4 grams saturated), 63 milligrams cholesterol, 113 milligrams sodium.

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