Linguine with Clams and Lemon

While all of you are either at work or school I figured why not give you a great dish to make for dinner tonight. All im saying is give it a try! Put away the ramen noodles and frozen pizzas and take a trip to the grocery store for an inexpensive and easy dish.

Clams are a funny ingredient because not everybody likes the consistency or taste of them. However I have found that many people are simply just to stubborn to try clams in the first place. Saying you don’t like something before trying it must be one of my biggest pet peeves. I had a roommate in college that lived on popcorn and frozen pizzas. The one day I made him a plate of my linguine and clams and he flipped his lid. The only bad part was that he kept hounding me to make it for him again. Enjoy!

Linguine con vongole e limone (Linguine with Clams and Lemon)

Cook time: ~ 1 hour

Ingredients:

  • 1/2 cup olive oil
  • 2 cloves garlic(finely chopped)
  • 1/2 cup Italian parsley (chopped)
  • 2 lb little neck or baby clams (washed and scrubbed)
  • 1/3 cup dry white wine
  • 1 cup clam or fish stock
  • 1 lb Linguine
  • 1 tbsp grated lemon zest
  • red pepper flakes
  • salt and pepper

First you want to clean and scrub your clams under cold water. Discard any clams that are not closed and will not close at your touch.

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In a large sautee pan heat the olive oil over medium-high heat and add your garlic till it becomes aromatic (about 30 seconds)

Add clams, stock and white wine and saute in pan. cover and cook until the wine has been reduced and the clams have steamed open (about 6 minutes) discard any clams that did not open. (add a little butter in there if you would like, just dont tell mom)

While clams are cooking, bring a large pot of water to a boil and salt it to taste. Add the linguine and cook (about 8-10 minutes) drain in a strainer and transfer the pasta to a serving bowl and add the clams and stock. lightly dust the lemon zest, red pepper flakes and fresh ground pepper and mix in with the pasta. Lightly sprinkle your parsley for nice flavor and presentation….Its that easy!

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and as always,

Buon Appetito America!

JCL

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