Linguine and Clams
This recipe will have your guests thinking they're at an Italian restaurant! The light flavors of lemon, wine, and clams are showcased, so choose your ingredients wisely!
Print Recipe
Ingredients
- ½ pound dried linguine
- 3 tablespoons olive oil
- 1 clove garlic minced
- ½ small yellow onion finely diced
- 1 cup clam juice
- ½ lemon juiced and zested
- ¼ cup white wine we used Chardonnay
- 1 teaspoon red pepper flakes
- ½ pound chopped clams fresh or canned
- grated parmesan cheese to taste
Instructions
- Cook pasta al dente and set aside.
- In a large saucepan, heat olive oil over medium heat and sauté garlic and onions for 5 minutes.
- Add clam juice, lemon juice and zest, and white wine. Simmer for 10 minutes over medium high heat.
- Season with red pepper flakes (this recipe rarely needs salt) and add chopped clams. Cook until clams are jet heated through, no longer as to avoid toughening them.
- Toss cooked pasta in the light sauce and serve piping hot with parmesan cheese. Buon appetito!