Pasta vongole
9 Points
Ingredients
1 pound(s) uncooked linguini
1 Tbsp olive oil
2 medium clove(s) , finely chopped garlic clove(s)
1/8 tsp crushed red pepper flakes
1/4 cup(s) , finely chopped, plus more for garnish (optional) fresh parsley
2 tsp , finely chopped basil
13 oz , drained and chopped, juice reserved canned clams
1/4 cup(s) , dry white wine
1/4 tsp black pepper
Directions
In large pot of lightly salted boiling water, cook pasta according to package directions until al dente. Drain pasta.
Meanwhile, in another large pot, heat oil over medium-low. Add garlic and crushed red pepper and cook, stirring constantly, until fragrant but not browned, 15 to 20 seconds. Add 1/4 cup parsley and basil and cook, stirring constantly, until coated, 30 to 45 seconds.
Add clam juice and wine and bring to boil. Cook, uncovered, for about 1 minute. Reduce heat to low and simmer until liquid starts to reduce, about 5 minutes. Add clams and simmer just until heated through, 30 to 60 seconds. Add pasta and toss until well coated, 30 to 45 seconds. Garnish pasta with more parsley (if using). Sprinkle with black pepper. Serve immediately.
Nutrition
9 smart points