Créé avec l’IA
Linguini with Red Clam Sauce
35 min 474 kcal par portion Moyen
Ingrédients
4 Portions
- linguini12 ounces
- olive oil2 tablespoons
- garlic3 cloves
- red pepper flakes0,25 teaspoon
- diced tomatoes14 ounces
- dry white wine0,5 cup
- littleneck clams2 pounds
- fresh parsley0,25 cup
- saltto taste
- black pepperto taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant.
- 3
Add the diced tomatoes and their juices to the skillet. Stir in the dry white wine and bring to a simmer.
- 4
Add the clams to the skillet, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- 5
Add the cooked linguini to the skillet and toss to combine with the sauce. Season with salt and black pepper to taste.
- 6
Sprinkle with chopped fresh parsley before serving. Serve immediately and enjoy your Linguini with Red Clam Sauce.
