LINGUINE WITH CLAMS AND BAGNA CAUDA BUTTER

Linguine With Clams and Bagna Cauda Butter image

Provided by Japanese Delight

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

3/4 lb dried linguine
2 tablespoons olive oil
4 lbs clams, scrubbed
1 1/2 cups dry white wine
8 tablespoons bagna cauda butter, at room temperature
1 cup coarsely chopped fresh Italian parsley (flat-leaf)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the pasta.
While the pasta cooks, prepare the clams: Heat a large pot over high heat. When very hot, add the olive oil, then add the clams. When the first clams start to open, add the wine and bring to a boil. Boil for a couple of minutes to drive off the alcohol, then cover and cook until the clams open, about 5 minutes. Discard any clams that fail to open.
Drain the pasta when it is 1 minute shy of al dente and transfer it to the pot with the clams. Cook over moderate heat for about 1 minute so the pasta absorbs some of the sauce. Off the heat, add the butter and parsley and toss until the butter melts. Divide among warmed bowls and serve immediately.

Nutrition Facts : Calories 995.1, Fat 35.6, SaturatedFat 16.2, Cholesterol 215.4, Sodium 435, Carbohydrate 78.8, Fiber 3.2, Sugar 2.5, Protein 69.9