Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 dozen littleneck clams | ||
| 1 (16 ounce) package Hy-Vee linguine | ||
| 3 tbsp. Hy-Vee Select olive oil, divided | ||
| 2 garlic cloves, minced | ||
| ⅓ c. bottled clam juice | ||
| ¼ c. chopped fresh flat-leaf parsley | ||
| ½ tsp. Hy-Vee crushed red pepper | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. freshly ground Hy-Vee black pepper |
Directions
- Soak clams in a bowl of clean water for 20 minutes. Lift clams from the water, leaving sandy residue in the bottom of the bowl. Scrub shells well under running water.
- Prepare pasta according to package directions. Drain and place in a large bowl. Toss with 1 tablespoon oil.
- Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat. Add garlic; cook 2 minutes or until golden, stirring constantly. Stir in clam juice, parsley, crushed red pepper, salt and pepper. Add clams. Cover and cook 10 minutes or until clams open.
- Add clam mixture to pasta; toss well.
- Variation: Instead of using fresh clams, use 2 (10 ounces each) cans whole baby clams. Drain clams and use 1/3 cup liquid instead of clam juice. Stir in clams and cook until heated through, about 5 minutes.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 60mg
- Sodium: 270mg
- Total Carbohydrates: 47g
- Protein: 30g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 40%
0%
Iron 140%
0%
Calcium 10%
Recipe Source:
Hy-Vee linguine label.