Christmas Linguine with White Clam Sauce | Recipe | Sal Governale

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without alcohol.

clams

🥗Healthier: mushrooms

💰Cheaper: canned clams

Canned clams are more accessible and budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can enhance flavor.

linguine

🥗Healthier: whole wheat pasta

💰Cheaper: spaghetti

Spaghetti is often less expensive and works well.

Coat a pan with olive oil.

Add 5 cloves of garlic and 1/2 teaspoon of red pepper flakes to the pan.

Cook the garlic on high heat until it is nice and brown, but not burnt.

Add in a can of minced clams with the juice, 2 tablespoons of butter, a splash of white wine, salt, and pepper to taste, and 1 tablespoon of chopped parsley flakes to the pan.

In a separate pot, add water and salt, then bring it to a boil.

Add the linguine to the boiling water and let it cook until al dente, then strain it.

Pour the clam juice over the strained pasta.

Plate the linguine with the clam sauce and garnish with fresh parsley, salt, and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens