Linguine With Clam Sauce
Linguine With Clam Sauce is an easy to make pasta recipe masquerading as fancy restaurant fare. Soak up the white wine sauce with a few pieces of warm bread!
- 16 ounces linguine
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/4 cup yellow onion, diced
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 1/2 cup dry white wine, or cooking wine
- 1 tablespoon unsalted butter
- 12 ounces chopped clams, canned
- 1 lemon, juice and zest
- 1/4 cup fresh parsley, chopped
- 1 pound sea scallops
- 1/2 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
For the linguine
Bring a large pot of salted water to a boil. Add the linguine and cook according to box instructions.
Heat a large non-stick pan on medium heat with 1 tbsp of olive oil. Sauté the garlic, onion, oregano, and red pepper flakes for about 2 minutes, or until the onions begin to soften. Then add the white wine and cook until the wine has reduced by half, stirring occasionally.
Add the butter and stir until melted. Then add the clams and half their juices, lemon zest and juice, and parsley. Reduce the heat to low and simmer until the linguine is ready. When the pasta is finished cooking, drain it and add it to the pan, then toss it in the clam sauce.
For the scallops
Heat a large non-stick pan with 1/2 tbsp of olive oil and 1 tbsp of butter on high heat. When the pan is HOT, add the scallops and cook for 3-4 minutes undisturbed. Flip the scallops add the remaining 1 tbsp of butter, and cook for 1 minute undisturbed until they turn opaque.
Add the scallops to the linguine with clam sauce and serve hot!
Calories: 647kcal | Carbohydrates: 92g | Protein: 31g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 541mg | Potassium: 546mg