Easy Linguine with Clams
Easy Linguine with Clams could be just the pescatarian recipe you've been looking for. For 71 cents per serving, you get a main course that serves 4. One portion of this dish contains around 16g of protein, 10g of fat, and a total of 426 calories. Many people made this recipe, and 1869 would say it hit the spot. It is brought to you by Damn Delicious. Head to the store and pick up vegetable broth, garlic, littleneck clams, and a few other things to make it today. From preparation to the plate, this recipe takes around 20 minutes. With a spoonacular score of 75%, this dish is solid. If you like this recipe, take a look at these similar recipes: Easy Linguine with Clams, Linguine Con Le Vongole / Linguine With Clams, and Linguine with Clams (Linguine con le Vongole).
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
12 ounces linguine
2 pounds littleneck clams, cleaned
Pinch of crushed red pepper flakes, optional
3 tablespoons unsalted butter
1/2 cup vegetable broth, or more, as needed
Equipment:
sauce pan
pot
Cooking instruction summary:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams. Stir in pasta and additional vegetable broth, as needed. Serve immediately, garnished with parsley, if desired.
Step by step:
1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Melt butter in a large saucepan over medium high heat.
2. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams. Stir in pasta and additional vegetable broth, as needed.
3. Serve immediately, garnished with parsley, if desired.
Nutrition Information:
covered percent of daily need
