Linguine with Clam Sauce
Ingredients
- 2 lb clams in shells
- 4 cloves garlic, thinly sliced
- Juice of 1 lemon
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1 teaspoon crushed red pepper flakes
- Handful of coarsely chopped Italian parsley
- Kosher salt & pepper
- 1/4 cup olive oil
- 1 lb linguine
Instructions
Bring a large pot three-fourths full of salted water to a boil over high heat. Add the pasta, stir well, and cook until al dente (tender but firm to the bite), about 10 minutes. In pre-heated pan over medium heat, add clams with wine. As clams begin to open, pull them out and place in a bowl. After 3 minutes, discard any clams that do not open. Strain clam broth with cheese cloth and reserve for later use. Over medium to high heat, warm olive oil in a pan and saute the garlic until golden brown (about 3 minutes), then add reserved clam broth, chicken broth, and lemon juice. Simmer for 3-5 min, then add red pepper flakes, salt & pepper. Thoroughly drain linguine and mix into pan; then add the clams. Cook over low heat for 1-2 minutes. Toss with parsley and serve.
