Linguine with Clam Sauce
1. Prepare pasta as label directs; reserve ¼ cup cooking water. Drain pasta; return to saucepot and cover to keep warm.
2. In medium saucepot, melt 1 tablespoon butter over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add clams, clam juice, wine and reserved cooking water; increase heat to high. Heat clam mixture to a boil; boil 6 minutes. Remove saucepot from heat; whisk in remaining 7 tablespoons butter, then cheese, red pepper flakes, salt and black pepper.
3. Add clam sauce and parsley to pasta; toss. Serve pasta with additional cheese and red pepper flakes, if desired.
- 28 g Total fat
- 16 g Saturated fat
- 157 mg Cholesterol
- 743 mg Sodium
- 44 g Carbohydrates
- 0 g Fiber
- 2 g Sugars
- 1 g Added sugars,
- 21 g Protein
Directions
1. Prepare pasta as label directs; reserve ¼ cup cooking water. Drain pasta; return to saucepot and cover to keep warm.
2. In medium saucepot, melt 1 tablespoon butter over medium heat. Add garlic; cook 2 minutes or until fragrant, stirring frequently. Add clams, clam juice, wine and reserved cooking water; increase heat to high. Heat clam mixture to a boil; boil 6 minutes. Remove saucepot from heat; whisk in remaining 7 tablespoons butter, then cheese, red pepper flakes, salt and black pepper.
3. Add clam sauce and parsley to pasta; toss. Serve pasta with additional cheese and red pepper flakes, if desired.
