Wayne Gisslen

Linguine with White Clam Sauce

Preparation info
  • Portions:

    10

    , Portion size: approximately 12 oz 360 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Open the clams. Strain and reserve 1 pt (480 mL) of their juice. Chop the clams coarsely.
  2. Heat the olive oil in a large sauté pan. Add the garlic and brown it very lightly. Do not let it get too brown, or it will be bitter.
  3. Add the red pepper and then, very carefully, add the wine. (If the pan is very hot, you may want to cool it a little first to pre

Per serving: Calories, 600; Protein, 21 g; Fat, 24 g (36% cal.); Cholesterol, 25 mg; Carbohydrates, 74 g; Fiber, 7 g; Sodium, 40 mg.