Linguine with Clam Sauce
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
- 8 oz dry linguine prepared per instructions
- 1 tbsp olive oil
- 1 large shallot minced
- 3 cloves of garlic minced
- 2 6 oz cans of chopped clams drained with 1/2 cup juice reserved
- 1 whole lemon juiced
- ¼ tsp red pepper flakes
- Sea salt and freshly cracked pepper to taste
- Parmesan cheese grated, to taste
- Fresh parsley chopped
Instructions
- Prepare the pasta in a large pot of well-salted water, per package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until soft.
- Add the minced garlic and cook, stirring constantly for 1 minute.
- Add the drained clams and cook for another 3-4 minutes.
- Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes.
- Add the hot cooked linguine to the skillet, then add as much of the reserved cooking water as needed, to taste, and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste.
- Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.