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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"Uh-uh. Too much linguine. I'll find another way."
-De Georgio (character by Harry Julian Fink, Screenwriter)

The refrigerator light goes on...

Linguine with Clam Sauce is one of my all time favorite dishes. There are dozens of varieties of white clam sauce (and dozens more red variations). I spent my teenage years in New Jersey and this is pretty similar to the one that was cooked by my friend Rudy’s mother. She started with prosciutto and it had green peppers in it too. It wasn’t all that creamy – she used whole milk and not cream. Pair this with a mushroom salad and you have a nearly perfect meal.

Give Up the Grit

Fresh clams can be gritty; soak them in water with cornmeal to help purge any grit inside the shell. Make sure that you add some salt to the water (clams are, after all, saltwater animals). Use about 1/3 of a cup of salt in a gallon of cool water. You don't need much cornmeal – two tablespoons or so. The clams will feed on the cornmeal and expel the grit and such that are inside the shells.


 

Linguine with Clam Sauce



Servings = 2 | Serving size =2 ounces pasta with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

Serve with Mushroom Salad

3 quarts water
48 littleneck clams
1 slice bacon
4 ounces whole wheat or gluten-free linguine
1 large shallot (minced)
1 rib celery (finely diced)
1/4 cup white wine
fresh ground black pepper (to taste)
1 Tbsp fresh oregano leaves
2 ounces goat cheese


Place 1 cup water in a large skillet over high heat. When simmering add the clams and cover.

Cook until all the clams open – about 4 minutes. (Any clam that fails to open is dead and should be discarded. But try tapping on the shell first.)

Remove the clams, reserving the broth, and then shuck the clams from the shells. Strain the broth through a fine mesh sieve to remove any grit.

Rinse out the skillet and place the strip of bacon in the skillet over medium high heat. Cook for about 10 minutes. When the bacon is cooked, remove it to a cutting board and dice. Leave the bacon fat in the pan.

Place the remaining water in a medium stock pot over high heat. When the water boils, add the linguine.

Place the skillet with the bacon fat over medium heat and add the shallot, celery and diced bacon. Cook for about 5 minutes, stirring frequently.

Add the wine and the strained clam broth to the pan. Season with the pepper and add the oregano.

Cook over medium high heat until the liquid is reduced by about 2/3.

Add the clams and goat cheese. Remove from the heat and stir until the cheese is melted.

Add the drained linguine, toss well to coat and serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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Amount Per Serving

Calories 456 Calories from Fat 145
  % Daily Value
Total Fat 16g 25%
    Saturated Fat 8g 32%
    Monounsaturated Fat 5g  
    Trans Fat 0g  
Cholesterol 51mg 16%
Sodium 466mg 20%
Total Carbohydrates 52g 18%
    Dietary Fiber 5g 4%
    Sugars 1g  
Protein 24g  
Vitamin A 21% Vitamin C 18%
Calcium 15% Iron 63%
Vitamin K 10 mcg Potassium 550 mg
Magnesium 108 mg