Linguine and Clam Sauce Recipe
A note from Jenna Weber: hands down, my favorite dish. Since there's no need to buy fancy live clams from the seafood counter, you can make this year-round.
Servings: 4
Ingredients
- 8 ounces dried linguine
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 3 6.5 ounce cans clams, drained, with ½ cup juice reserved
- Juice of one lemon
- ¼ teaspoon red pepper flakes, or to taste
- ½ cup freshly grated Parmesan cheese
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat until it shimmers. Add minced shallot and sauté until very soft and tender, about 5 minutes.
- Add clams and continue to cook for another 3 to 4 minutes. Add reserved clam juice, lemon juice, and red pepper flakes. Bring to a simmer and cook for 3 minutes.
- Toss pasta with sauce, adjusting red pepper flakes to taste. Divide among four plates and serve with freshly grated Parmesan cheese on top.
Notes
Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
When you make this recipe...
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