Linguine with Clams and White Wine
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 30 min · Shellfish · pescatarian, dairy-free, high-protein
528 cal
30g protein
66g carbs
16g fat
per serving · estimated
Ingredients
- 1/2 lb linguine
- 1 1/4 lb littleneck clams
- 2 garlic cloves
- 1/2 cup dry white wine
- 1/4 tsp red pepper flakes
- 1/4 cup fresh parsley
- 1/4 cup extra-virgin olive oil
Method (tap to check — screen stays awake)
- Scrub clams and boil linguine in salted water until just shy of al dente; reserve pasta water.
- Warm sliced garlic and red pepper flakes in olive oil until fragrant.
- Add white wine and clams, cover, and steam 5 to 7 minutes until shells open; discard any that stay shut.
- Add the pasta and a splash of pasta water, tossing to finish cooking in the clam broth.
- Fold in chopped parsley and serve immediately.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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