Linguine with White Clam Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 main-dish to 8 first-course servings
- 1/4 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil
- 1/3 cup dry white wine
- 1 medium onion, chopped
- 1 lb linguine
- 1/3 cup chopped fresh flat-leaf parsley
- 6 garlic cloves, finely chopped
- 3/4 teaspoon dried hot red pepper flakes
- 1/3 cup bottled clam juice
- 2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
- 2 tablespoons cold unsalted butter, cut into small pieces
- accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes
- Carbohydrate 100 g(33%)
- Cholesterol 15 mg(5%)
- Fat 27 g(42%)
- Fiber 4 g(18%)
- Protein 47 g(95%)
- Saturated Fat 6 g(32%)
- Sodium 139 mg(6%)
- Calories 851
Preparation Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes. Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander. While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted. Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well. Cooks' note:•You can substitute bottled baby clams in the shell for the cockles. They're available at some Italian markets and by mail order from D. Coluccio & Sons (718-436-6700). Stir clams into sauce and cook until just heated through.
Preparation Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes. Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander. While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted. Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well. Cooks' note:•You can substitute bottled baby clams in the shell for the cockles. They're available at some Italian markets and by mail order from D. Coluccio & Sons (718-436-6700). Stir clams into sauce and cook until just heated through.
