Lemony Garlic Clam Linguine
Serves: 4
  • 6 Tbsp extra virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup dry white wine
  • 1 pinch crushed red pepper
  • Kosher salt and pepper, to taste
  • 2 lbs savory clams, scrubbed
  • 1 lb linguine
  • ½ cup parsley, finely chopped
  • 1 Tbsp lemon juice
  • 2 Tbsp unsalted butter
  1. Cook linguine according to package instructions (1 minute short of al dente).
  2. Meanwhile, in a large sauté pan over moderately high heat, heat olive oil until hot but not smoking. Add onion and garlic and sauté until golden. Add wine, red pepper flakes, salt and pepper. Simmer for 2 to 3 minutes. Add clams and toss to combine. Cover and cook until clams are open, 5 to 7 minutes. Remove clams from liquid and discard any clams that have not opened. Tent clams with foil.
  3. Reserve 1 cup of the cooking water, then drain pasta and add to pan. Add 1 cup of the pasta liquid and bring to a boil. Reduce heat and simmer, tossing occasionally, until pasta is tender, 1 to 2 minutes.
  4. Add parsley, lemon juice and butter. Toss until butter is melted. Divide pasta among shallow bowls and top with clams.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/lemony-garlic-clam-linguine/