Linguine with Clams

Name: Linguine with Clams
Total time: 3600 s
Yield: Serves 2 servings
Ingredients: 8.8 oz linguine (250 g); 10.6 oz cleaned clams (300 g); Salt, to taste; Black pepper, to taste; Grated lemon zest, to taste; Extra-virgin olive oil, to taste; 1 garlic clove; Red pepper flakes, to taste; Fresh parsley, to taste; White wine, to taste

Cucina da fuorisede 👩🏻‍🍳 @cook_29658186

Linguine with Clams

Cucina da fuorisede 👩🏻‍🍳 @cook_29658186

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Ingredients

1 hour

Serves 2 servings

8.8 ozlinguine (250 g)
10.6 ozcleaned clams (300 g)
Salt, to taste
Black pepper, to taste
Grated lemon zest, to taste
Extra-virgin olive oil, to taste
1garlic clove
Red pepper flakes, to taste
Fresh parsley, to taste
White wine, to taste

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Steps

1 hour

1

In a large skillet, heat a little olive oil and sauté the garlic. Add the clams and pour in some white wine. Cover and cook until the clams release some liquid and open up. Note: If any clams do not open, discard them.
2

Once the clams have opened, turn off the heat. In a separate pot, bring water to a boil for the pasta.
3

Remove the shells from half of the clams, leaving the rest in their shells.
4

Peel a strip of lemon zest and add it to the pasta cooking water. Add salt and cook the pasta until al dente (for example, if the package says 12 minutes, cook for about 9 minutes).
5

Drain the pasta and transfer it to the skillet with the clams. Toss together, adding a little pasta cooking water if needed. Be careful not to let it dry out!
6

Chop the parsley, grind some black pepper, and add red pepper flakes if desired. Add to the pasta. Use a ladle and a fork or kitchen tongs to twirl a portion of linguine into a nest. Garnish with grated lemon zest, freshly ground black pepper, and parsley.