Description
Looking to liven up your pasta night? Twirl up linguine with a savory, briny fresh clam sauce dotted with fresh parsley and Parmesan.
Ingredients
Scale
- 1 pound linguine
- 5 tablespoons extra virgin olive oil, divided
- 4 large cloves garlic, thinly sliced
- Pinch crushed red pepper flakes
- 2 pounds fresh clams (such as Manila or littleneck), scrubbed
- 1/2 cup dry white wine
- Juice of 2 lemons
- 2 tablespoons unsalted butter
- 1 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 6 tablespoons grated Parmesan, divided
Instructions
- Cook the pasta according to package directions, and reserve about 2 tablespoons of the starchy cooking water before you drain it.
- In a heavy bottomed pot over medium heat, add 3 tablespoons of the oil. Add the sliced garlic and red pepper flakes and saute until lightly golden, about 45 seconds. Add the clams, and stir until coated with the garlic oil, about 1 minute.
- Turn the heat up to medium-high, add the wine and lemon juice, and cover the pan. Simmer until the shells open, about 6-8 minutes, making sure to discard any that don’t open.
- Remove them from the pan, and set them aside to cool slightly. Remove about 3/4 of the clams from their shells and set the meat aside. If they are big, rough chop the meat into smaller, bite-sized pieces.
- Reduce the cooking liquid by about half in volume, and then whisk in the butter. Add the pasta, starchy cooking water, salt, pepper, shelled clams, parsley, and 4 tablespoons of the Parmesan. Toss to coat, and season to taste with additional salt if necessary.
- Divide the pasta, clams, and sauce among 4 bowls and top with even amounts of the remaining clams in their shells, olive oil, and Parmesan. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: stovetop
- Cuisine: Dinner
Keywords: seafood, pasta, linguine, clams, garlic, lemon, white wine