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.

Heat extra virgin olive oil in a skillet until golden.

Slice garlic and add it to the skillet, cooking until golden.

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

Add the clams to the skillet and create a hot spot for flavor.

Add a little anchovy to the hot spot and let it disintegrate.

Sprinkle in dry oregano and roll it around to release the aroma.

Pour in white wine and let the clams open up.

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

Cook the linguine until al dente, then remove the clams from the skillet as they open, saving all the juice.

Pluck the opened clams from the pot and set them aside, keeping the juice for the sauce.

Add red pepper flakes to the skillet with the clams.

Once the linguine is done, transfer it to the skillet with the clam sauce and toss to combine.

Add a drizzle of extra virgin olive oil at the end for flavor.

Mix in plenty of chopped parsley and toss again until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens