Linguine with White Clam Sauce

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

clams

🥗Healthier: mussels

💰Cheaper: canned clams

Canned clams are a budget-friendly alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Margarine is a less expensive fat option.

parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Dried herbs can substitute fresh parsley at a lower cost.

Slice plenty of garlic and heat extra virgin olive oil in a skillet until golden.

Wash the little neck clams and discard any that are open or not tight.

Add the clams to the skillet once the garlic is golden.

Create a hot spot in the skillet and add a little anchovy and dry oregano, letting the anchovy disintegrate.

Pour in white wine and let the clams open up in the skillet.

In a large pot, bring salted water to a boil and add the linguine, ensuring not to break the pasta.

Once the clams begin to open, remove them from the skillet to prevent overcooking, saving the juice.

Add red pepper flakes to the skillet with the clams and return them to the skillet.

When the linguine is cooked, transfer it to the skillet to finish cooking with the clams and sauce.

Add a little more olive oil at the end for flavor and toss everything together with chopped parsley.

Serve the pasta with a fork, twirling it as Italians do.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens