Linguine and Clams
Bright, buttery clams with linguine noodles is so dope. It’s a dish you tend to forget about and when you rediscover it, you eat it for a week straight.
Ingredients
- 300 g linguine
- olive oil
- 30 g garlic, sliced, 6-8 cloves
- 2 g chili flakes
- 300 g dry white wine
- 370 g cooked clams, canned, 185g/6½ oz per can
- fresh parsley, chopped
- 115 g butter Salt, 1 stick
Instructions
- Cook linguine in a large pot of well salted boiling water until al dente, about 7-8 minutes. Reserve some pasta water and drain the linguine.
- In a large non-stick pan, heat olive oil and sauté sliced garlic over medium heat for 2 minutes until softened. Add chili flakes and fry for another minute.
- Add wine and simmer until reduced by half.
- Strain the clam juice from the cans of cooked clams into the pan (reserve the clam meat for later). Simmer for 2 minutes to reduce liquid by half.
- Add the cooked linguine to the pan along with reserved clams, chopped parsley, and butter. Toss well to coat the pasta in the sauce.
- Serve and top with additional parsley and a drizzle of olive oil.
Notes
Equipment:
Like this? Leave a comment below!
