How To Make Buca Di Beppo Linguine with Clams Recipe
A classic Italian pasta dish with linguine and fresh clams in a white wine garlic butter sauce.
Serves:
Ingredients
- 1 pound linguine
- 3 dozen littleneck clams, scrubbed
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 4 tablespoons unsalted butter
- 1/2 cup fresh parsley, chopped
- Salt and pepper, to taste
Instructions
-
Cook linguine according to package instructions, reserving 1/2 cup of the pasta water.
-
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add garlic and red pepper flakes and cook until fragrant, about 1 minute.
-
Add clams and white wine, cover pot and cook until clams open, about 8-10 minutes, shaking the pot occasionally.
-
Remove clams from pot and set aside. Add butter and linguine to the pot with the remaining juices and stir to combine.
-
Add reserved pasta water as needed to loosen the sauce. Add clams and parsley to the pot and toss to combine.
-
Season with salt and pepper to taste. Divide among 4 plates and serve.
Nutrition
- Calories : 706kcal
- Total Fat : 23g
- Saturated Fat : 8g
- Cholesterol : 90mg
- Sodium : 260mg
- Total Carbohydrates : 84g
- Dietary Fiber : 4g
- Sugar : 3g
- Protein : 33g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
