Clam Linguine

Ingredients and Weight:

• 1 pound littleneck clams (scrubbed and rinsed)
• 1 pound linguine pasta
• 1/2 cup olive oil
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 cup white wine
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste
• Lemon wedges, for serving

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the white wine and chicken broth and bring to a simmer. Add the clams, oregano, and red pepper flakes.
3. Cover and cook until the clams open, about 5-7 minutes.
4. Meanwhile, cook the linguine according to the package instructions.
5. Once the clams are open, remove them from the heat.
6. Drain the pasta and add it to the skillet with the clams and sauce.
7. Toss to combine and cook for an additional 2-3 minutes, or until the pasta is heated through.
8. Stir in the parsley and season with salt and black pepper to taste.
9. Serve immediately, garnished with lemon wedges.

Nutritional Information:

• Calories: 500 per serving
• Fat: 15 grams
• Carbohydrates: 70 grams
• Protein: 30 grams

Dish Characteristics:

• Rich and savory
• Tender clams
• Al dente linguine
• Aromatic with white wine, garlic, and parsley
• Served with lemon wedges for a bright and refreshing touch

User Comments:

• "This clam linguine was absolutely delicious! The clams were plump and juicy, and the sauce was flavorful and creamy." - Amber
• "I loved the combination of the clams and the linguine. It was so satisfying and comforting." - Jessica
• "I'm not usually a fan of clams, but this dish changed my mind. The clams were cooked perfectly and the sauce was so rich." - David

Special Precautions and Tips:

• Discard any clams that do not open after cooking.
• If you cannot find littleneck clams, you can use Manila clams or cockles instead.
• For a richer sauce, use clam juice instead of chicken broth.
• To make the dish gluten-free, use gluten-free linguine.