Linguine with Clam SauceTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 5 minutes
Cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:84.5 kcal
Proteins:2.2 g
Fats:3.2 g
Carbohydrate:10.9 g
Fibers:1.2 g
Sugar:2 g
Cholesterol:0.5 mg
Sodium:261.3 mg
Calcium:11.9 mg
Energy:398 kcal
Proteins:10.4 g
Fats:15.1 g
Carbohydrate:51.1 g
Fibers:5.5 g
Sugar:9.4 g
Cholesterol:2.2 mg
Sodium:1230.5 mg
Calcium:56.1 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
500
g
fresh linguine
650
ml
tomato coulis
400
ml
diced tomatoes
125
ml
dry white wine
60
ml
extra virgin olive oil
60
ml
parsley
300
g
canned small clams
2
cloves of garlic, chopped
2
ml
sea salt
METHOD
- Sauté the garlic in the olive oil; add the white wine, being careful that the oil is not too hot; let it evaporate for several seconds;
- add the tomatoes and simmer over low heat for 5 minutes; add in the tomato coulis, season with salt and pepper and continue cooking for 20 minutes;
- a few minutes before the end of the cooking time, cook the linguine in boiling salted water;
- add the parsley and drained clams to the sauce; heat through for 5 minutes (no longer or the clams will toughen);
- drain the pasta; place on a serving platter or in individual pasta bowls; pour the sauce over top and serve immediately.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
CHEF'S NOTES
The acidity of the tomato sauce can be reduced and the flavor of the sauce made milder and smoother by adding just a little cream at the very end.
