Easy Linguine With Clam Sauce
Ingredients
- 1 lb. linguine Regular or Gluten Free (reserve a cup of the pasta water)
- 2 lbs. clams Washed and scrubbed clean to get ride of the sand that may have been left on.
- 3 cloves garlic Diced
- 1 tbsp. olive oil Extra Virgin Olive Oil
- 1/2 cup White Wine I use a good Chardonnay
- 2 tbsp. Fresh Parsley Chopped. In a pinch you could use dry but fresh parsley is a game changer here.
- 1/4 tsp. Red Pepper Flakes
- 1 Lemon
- Salt and Pepper To taste.
- Shredded Parmesan Cheese To taste.
Instructions
- Set a large pot with salted water to boil for the pasta.
- Cook the pasta and reserve a cup of the pasta water for later.
- Heat the oil in a large skillet with a cover.
- Add the garlic and red pepper flakes and sauté until garlic is translucent.
- Add the white wine and simmer a few minutes.
- Add the reserved water. Bring to a boil
- Add the clams and cover the pan.
- Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
- If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
- Add the juice of half of a lemon.
- Take off the heat and add the pasta to the pan and very gently toss.
- At the last minute, add the parsley, some lemon zest and serve.
- Garnish with lemon and grated parmesan cheese.
Notes
This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal.
Goes great with a Chardonnay and crusty bread. Enjoy!
Allergens: Shellfish, Dairy, Gluten (Does work good with gluten free past also)