Linguine with Fresh clams

Linguine with fresh clams is a classic Southern Italian dish encompassing the seafood flavors of clams over a hearty pasta. This is a favorite of mine to be eaten in the summer months and pairs very well with a glass of dry, white wine. It is simple to make and completely satisfying. especially for seafood lovers.













Recipe



Ingredients

Kosher Salt
1 Ib. Linguine
6 tbs. extra virgin olive oil
1/2 cup finely chopped shallots, from 2 shallots
6 garlic cloves, chopped
1 cup dry white wine
1/2 tsp, red pepper flakes
2 Ibs. Littleneck clams, scrubbed
1/4 cup fresh parsley
3 tbs. butter
1 tsp. Lemon zest
1 tbs. Lemon juice



Instructions

1. Bring a large pot of water to a rapid boil for pasta with 2 tbs. Kosher salt. Add the linguine and cook per instructions. Usually until al dente.

2. In a large saucepan, over medium high heat, sauté shallots and garlic in the olive oil. Add the wine, red pepper flakes, 3/4 tsp. Kosher salt, clams, and the fresh parsley. 

3. Bring to a simmer and cook covered until the clams open, 6 to 8 minutes. Discard any unopen clams. Remove pan from heat and add Lemon zest, Lemon juice and butter.

4. Add the pasta to the pan with the clam sauce and make sure it's all incorporated. Serve hot.



Check out Zakarian by Dash 4.5 Qt. Cast Iron Nonstick Dutch Oven.


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