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Linguine and Clams with Almonds and Herbs Recipe

   
 

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      Linguine and Clams with Almonds and Herbs

Category   Breakfast - Brunch
Sub Category   None
Servings   4

Ingredients
cup unsalted, roasted almonds, coarsely chopped
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon plus cup olive oil
Kosher salt and freshly ground black pepper
4 large garlic cloves, thinly sliced
teaspoon crushed red pepper flakes
cup dry white wine
2 pounds littleneck clams, scrubbed
 
12 oz. linguine

Instructions
Mix almonds, chives, parsley, and 1 Tbsp. oil in a small bowl; season with salt and pepper. Set aside. Heat remaining cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes. Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 58 minutes (discard any that do not open). Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Add pasta and cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper. Serve linguine and clams topped with reserved almond-herb mixture.
Calories (kcal) 750 Fat (g) 30 Saturated Fat (g) 4 Cholesterol (mg) 75 Carbohydrates (g) 74 Dietary Fiber (g) 5 Total Sugars (g) 4 Protein (g) 45 Sodium (mg) 250


Originally Submitted
4/20/2014





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