Linguine with Clams and White Wine

Italian · 30 min · Shrimp · pescatarian, gluten-free, dairy-free, high-protein

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Ingredients

• 1 lb linguine
• 3 lb littleneck clams
• 5 garlic cloves
• 1 cup dry white wine
• 1/2 tsp red pepper flakes
• 1/2 cup fresh parsley
• 1/4 cup extra-virgin olive oil

Method

1. Scrub clams and boil linguine in salted water until just shy of al dente; reserve pasta water.
2. Warm sliced garlic and red pepper flakes in olive oil until fragrant.
3. Add white wine and clams, cover, and steam 5 to 7 minutes until shells open; discard any that stay shut.
4. Add the pasta and a splash of pasta water, tossing to finish cooking in the clam broth.
5. Fold in chopped parsley and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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