Linguine, Clams & White Wine Sauce Recipe - Recipe By Laure Vitale - Laura In The Kitchen Episode 67

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.

Fill a big pot with water and add a generous sprinkling of salt. Let it come to a boil.

Scrub the clams thoroughly and soak them in cold water for 30 minutes, changing the water after 15 minutes.

Place the clams in a pot with water and bring it to a boil until the clams open. Turn off the heat once they open and set the clams aside in a bowl.

Use a sieve with two coffee filters (or cheesecloth) to strain the clam juice, ensuring it's sand-free, and reserve about 1/2 cup of the juice.

In a separate high-sided skillet, heat about 3 tablespoons of extra virgin olive oil over medium-high heat.

Add the sliced garlic to the oil and cook for about 30 seconds to a minute until fragrant and lightly browned.

Add a pinch of hot pepper flakes to the garlic and cook for about 30 seconds, being cautious of splattering.

Pour in the white wine and reserved clam juice, cooking for about 1-2 minutes to reduce slightly.

Add the clams and 1 tablespoon of unsalted butter to the skillet, seasoning with salt and pepper to taste. Cover with a lid and cook for about 1 minute.

Once the pasta is cooked, toss it with the clam mixture and add chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens