Pasta with White Clam Sauce

Ingredients and Weight:

• 1 pound dried linguine
• 2 dozen Littleneck clams (about 2 pounds) scrubbed clean
• 1/2 cup dry white wine
• 1/2 cup clam juice
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the clams, white wine, clam juice, salt, and pepper to the skillet. Cover and cook until the clams have opened, about 5-7 minutes.
4. Drain the pasta and add it to the skillet with the clams. Toss to combine.
5. Stir in the parsley and serve immediately.

Nutritional Information:

• Calories: 450 per serving
• Fat: 15 grams
• Protein: 25 grams
• Carbohydrates: 55 grams

Dish Characteristics:

• Creamy and flavorful sauce with tender clams
• Al dente pasta that provides a satisfying base
• Refreshing parsley adds a bright and herbaceous note

User Comments:

• "This dish is a seafood lover's dream! The clams are cooked perfectly and the sauce is creamy and delicious."
• "I love the balance between the salty clams and the bright lemon in the sauce."
• "This pasta is perfect for a special occasion or a cozy dinner night in."

Special Precautions and Tips:

• Discard any clams that do not open during cooking.
• If you can't find Littleneck clams, you can use Manila clams or other small, hard-shelled clams.
• Serve with a side of crusty bread to soak up the delicious sauce.