Martha Stewart's Classic Linguine with Clam Sauce
Indulge in the rich and savory flavors of a traditional Italian-inspired pasta dish. Martha Stewart's Classic Linguine with Clam Sauce offers a perfect harmony of tender linguine coated in a delicate clam sauce, enriched by aromatic garlic, a hint of heat from red pepper flakes, and the vibrant freshness of Italian parsley. This dish not only satisfies your taste buds but also fills your kitchen with a delightful aroma as it cooks. Perfect for a sophisticated dinner or a comforting meal any day of the week.
4
Servings
400
Calories
9
Ingredients
Ingredients
Salt
1 tablespoon (none)
Dried linguine
1 lb (none)
Extra virgin olive oil
1/4 cup (none)
Garlic cloves
2 cloves (smashed and peeled)
Minced clams with juice
12 ounces (canned)
Red pepper flakes
1/4 teaspoon (none)
Freshly ground pepper
to taste (none)
Italian parsley
1/4 cup (chopped)
Cold unsalted butter
1 tablespoon (none)
Instructions
1
Fill a large pot with one gallon of water and add a tablespoon of salt. Cover and bring to a boil over high heat.
2
Once boiling, add the dried linguine to the pot and cook according to package instructions until al dente. Stir occasionally to prevent sticking.
3
While the pasta is cooking, prepare the clam sauce. Heat 1/4 cup of extra virgin olive oil in a skillet over medium-low heat.
4
Add the smashed and peeled garlic cloves to the skillet and sauté gently, stirring occasionally, until they become golden brown. Be careful not to burn the garlic.
5
Pour in the minced clams along with their juice, and add 1/4 teaspoon of red pepper flakes. Season with freshly ground pepper to taste.
6
Reduce the heat to a simmer and let the sauce cook until it begins to slightly thicken, around 5 minutes.
7
Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water and drain the rest using a colander.
8
Transfer the drained linguine into the skillet with the clam sauce. Add 1/4 cup of chopped Italian parsley and 1 tablespoon of cold unsalted butter.
9
Combine everything thoroughly, adding a few tablespoons of the reserved pasta water if necessary, to achieve the desired sauce consistency.
10
Continue to cook the mixture over low heat for an additional minute to ensure the pasta absorbs the flavors.
11
Serve immediately, garnished with extra parsley if desired.
Nutrition Information
11g
Fat
58g
Carbs
18g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Martha Stewart's Classic Linguine with Clam Sauce?
It is a traditional Italian-inspired pasta dish featuring tender linguine, minced clams, garlic, and red pepper flakes.
How many servings does this recipe provide?
The recipe makes 4 servings.
What is the calorie count per serving?
Each serving contains 400 calories.
What specific type of pasta is used?
The recipe calls for 1 lb of dried linguine.
Can I use fresh clams instead of canned?
Yes, though the recipe specifies 12 ounces of canned minced clams with juice for convenience.
How much garlic is required?
You need 2 garlic cloves, smashed and peeled.
Is this dish considered high protein?
Yes, it is tagged as high protein and contains 18g of protein per serving.
How long should the clam sauce simmer?
Simmer the sauce for about 5 minutes until it begins to slightly thicken.
Why should I reserve pasta cooking water?
Reserving 1/2 cup of pasta water helps adjust the sauce consistency and helps it coat the noodles.
What is the purpose of adding cold unsalted butter?
Adding 1 tablespoon of cold butter at the end helps emulsify the sauce for a richer, smoother texture.
What kind of olive oil is recommended?
The recipe specifies using 1/4 cup of extra virgin olive oil.
How do I cook the pasta to the correct texture?
Cook the linguine according to package instructions until it is al dente.
What should I do if the sauce is too thick?
Add a few tablespoons of the reserved pasta water to achieve your desired consistency.
Is there any preparation needed for the parsley?
Yes, 1/4 cup of Italian parsley should be chopped before adding it to the dish.
How much red pepper flakes should I add?
Use 1/4 teaspoon of red pepper flakes for a hint of heat.
Can I use salted butter instead of unsalted?
You can, but the recipe suggests cold unsalted butter to better control the overall salt levels.
What is the fat content per serving?
There is 11g of fat in each serving.
How many carbohydrates are in this dish?
Each serving contains 58g of carbohydrates.
How much fiber is in a serving?
This recipe provides 2.5g of fiber per serving.
What is the initial step for preparing the pasta?
Fill a large pot with one gallon of water and one tablespoon of salt, then bring to a boil.
How long do I cook the final mixture once combined?
Cook the combined pasta and sauce over low heat for an additional minute to allow the flavors to absorb.
Is this recipe easy for beginners?
Yes, it is tagged as both 'easy' and 'quick,' making it suitable for cooks of all levels.
What kind of pepper is used for seasoning?
Freshly ground pepper is added to taste.
What is the primary protein source in this recipe?
The primary protein source is the canned minced clams.
Should the garlic be browned during sautéing?
Yes, sauté the garlic until it becomes golden brown, being careful not to burn it.
Is this dish considered a comfort food?
Yes, it is specifically tagged as a comfort food.
How much salt goes into the pasta water?
One tablespoon of salt is added to the one gallon of boiling water.
What type of parsley is best for this recipe?
Italian parsley (flat-leaf) is recommended for its vibrant flavor and freshness.
What is the total ingredient count?
There are 9 ingredients used in this recipe.
Who is the creator of this recipe?
This classic version of linguine with clam sauce was created by Martha Stewart.