4 Serves
45 Mins
Heat olive oil in a large sauté pan over medium-high heat. Add garlic cloves and red pepper flakes, cooking until the garlic is golden brown. Remove and discard the garlic.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
589 µg / 400 µgCalcium
797 mg / 1,300 mgIron
17 mg / 18 mgMagnesium
724 mg / 420 mgPhosphorus
424 mg / 1,250 mgPotassium
3352 mg / 4,700 mgSodium
1954 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
22 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Add the clams to the pan and pour in the wine. Cover and steam over medium heat until the clams open, approximately 10 minutes.
Remove the clams with a slotted spoon and set aside. Strain and reserve the cooking liquid, ensuring no sand remains.
Bring a large pot of water to a boil. Cook the linguine until just al dente, about one minute less than the package instructions.
In the same sauté pan, heat more olive oil with fresh minced garlic and red pepper flakes. Add the remaining raw clams and the reserved cooking liquid. Cover and cook until the clams open.
Remove the cooked clams from their shells and return them to the pan along with the butter. Bring the sauce to a boil, then toss in the cooked linguine and mixed herbs. Cook briefly until the sauce coats the pasta.
12
g73
g13
g.jpg&w=3840&q=75)
