Photo: Dana DeVolk
Linguine with Manila Clams
10 ingredients
Serves 4.
openrecipes
The best clams for this pasta are Manila or littlenecks. Choose the smallest ones you can find, as they are the most tender. Tiny New Zealand cockles, now widely available in many fish markets, are another excellent choice, though they result in a more delicately flavored sauce.
Estimated Nutrition (whole recipe, rough)
274
Calories
25g
Protein
14g
Fat
9g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. Manila or other small clams or cockles, scrubbed
- 1/2 cup dry white wine
- 2 Tbs. sea salt, plus more, to taste
- 1 lb. linguine or spaghetti
- 1/2 cup extra-virgin olive oil
- 4 garlic cloves, thinly sliced
- Juice of 1 lemon
- Generous pinch of red pepper flakes
- Freshly ground black pepper, to taste
- Large handful of fresh flat-leaf parsley leaves, coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes