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salt linguine extra-virgin olive oil garlic littleneck clams white wine hot pepper lemons lemon Italian parsley
Viewed: 58 - Published at: 9 years agoIngredients
- Salt and freshly ground black pepper
- 1 pound spaghetti, linguine or other pasta
- 1/2 cup extra virgin olive oil
- 8 cloves garlic, peeled and thinly sliced
- 36 littleneck clams, well scrubbed
- 3/4 cup dry white wine
- 1 tablespoon hot pepper flakes
- Finely grated zest of 2 lemons
- Juice of 1 lemon
- 1/2 cup chopped Italian parsley
Method
- Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt.
- Bring to a boil over high heat, and add pasta.
- Boil until pasta is al dente, 7 to 8 minutes, and drain well.
- While pasta is cooking, prepare sauce.
- In a large skillet over medium-low heat, heat olive oil.
- Add garlic, and saute just until garlic is translucent, about 2 minutes.
- Add clams and wine, and cover immediately.
- Raise heat to medium-high.
- Shake pan often, and check clams after 4 minutes.
- If any have opened, transfer them to a bowl so they do not overcook.
- Simmer remaining clams until all have opened.
- In a large serving bowl, combine clams and broth from pan.
- Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste.
- Mix well.
- Add drained pasta, and toss well.
- Serve in soup bowls, accompanied by hot sourdough toast.
