Linguine with Canned Clams by Pasquale Sciarappa

clams

💰Cheaper: canned clams

Canned clams are more accessible and less expensive than fresh clams.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for cooking.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective substitute.

Drain the liquid from the canned clams into a cup, reserving some of the clam juice.

Rinse the clams with cold water and set aside.

Bring a pot of salted water to a boil and add the linguine, stirring to ensure it doesn't stick together.

Heat olive oil in a skillet over medium heat and add minced garlic, being careful not to burn it.

Add red pepper flakes to the garlic in the skillet for spice.

Once the garlic is fragrant, add the canned clams to the skillet, cooking on low heat for a couple of minutes.

Pour in dry white wine and let it evaporate, stirring occasionally.

Add a bit of black pepper to the clam mixture.

Once the linguine is cooked, transfer it directly into the skillet with the clam sauce, mixing well to combine.

If necessary, add some reserved clam juice to loosen the sauce and enhance the flavor.

Taste the dish and adjust seasoning if needed, ensuring the garlic flavor is balanced.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens