Skillet Linguine With White Clam Sauce

Serves 4.

Note: From “Hero Dinners: Complete One-Pan Meals That Save the Day,” by Marge Perry and David Bonom.

• 2 tbsp. extra-virgin olive oil

• 8 garlic cloves, thinly sliced

• 2 shallots, chopped (about 1/2 c.)

• 1/2 tsp. dried basil

• 1/8 tsp. crushed red pepper flakes (or to taste)

• 1 c. dry white wine (sauvignon blanc works well)

• 2 (10-oz.) cans whole baby clams, drained, liquid reserved

• 1 (8 oz.) bottle clam juice

• 12 oz. linguine

• 1/2 c. packed fresh parsley leaves, chopped

• 1 (6-oz.) bag baby spinach (about 8 c.)

• 2 tbsp. unsalted butter


Heat oil in large skillet over medium heat. Add garlic, shallots, basil and red pepper flakes and cook, stirring occasionally, until garlic and shallots are slightly softened, 3 to 4 minutes.

Increase heat to medium-high and add wine. Bring to a boil and simmer for 1 minute. Add reserved clam liquid, bottled clam juice, 2 cups water and linguine and bring to a boil. Cook, stirring often, until pasta is just cooked and most of the liquid has been absorbed, about 14 minutes.

Stir in clams and parsley and cook until heated through, about 1 minute. Add spinach and butter, tossing until spinach wilts and butter has melted, 1 to 2 minutes.