Linguine pasta in clam sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nothing beats the flavor of fresh clam sauce, but if you only have pantry staples, you can make an equally delicious pasta. This recipe uses mostly pantry ingredients, with the exception of fresh parsley, which is often on hand. Cooked linguine pasta is tossed in a pan with a white sauce made from canned clams, olive oil, and white wine. Anchovy fillets enhance the sauce's flavor, while red pepper and garlic add a piquant note. Everything is ready in just 20 minutes. Serve with the remaining white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g of linguine pasta
- 1/4 cup olive oil, 4 turns of the pan
- 6 anchovy fillets, chopped
- 4 cloves garlic, chopped
- 1 teaspoon dried thyme
- 0.5 - 1 tsp. crushed red pepper flakes
- 0.5 cups dry white wine, 2 turns of the pan
- 1 can (425 g) canned whole clams in their own juice
- A handful of parsley, chopped
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Cooking the dish according to the recipe:
- Bring a large pot of water to a boil. Add salt and linguine and cook until al dente, about 7 minutes. The pasta will continue to cook in the sauce later. Heat a large skillet over medium heat, add olive oil, anchovies, garlic, thyme, and red pepper flakes. Cook until the anchovies are melted in the oil and completely broken down.
- Add the wine to the pan and shake it. Add the clams with their juices. Drain the pasta and add it to the clam sauce. Stir to coat the pasta with the sauce until it absorbs the flavors and juices, 2-3 minutes. Remove from heat, season with salt, sprinkle with parsley, and serve.
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