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Linguine with Clams

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 5
  • 20 min
  • 30 min
  • $$$
Gatheredtable
adapted from Gatheredtable Test Kitchen

Ingredients

  • 1 pound linguine
  • salt and pepper, to taste
  • 1/4 cups extra virgin olive oil
  • 4 cloves of garlic, finely chopped
  • 1/4 tsp teaspoon crushed red pepper flakes
  • 3/4 cups fresh flat leaf parsley, coarsely chopped, loosely packed
  • 1 lemon, zested
  • 1/4 cups dry white wine
  • 3 pounds manilla clams, scrubbed and rinsed
  • 2 tablespoon unsalted butter

Directions

Prep: 1. Cook linguine (with pinch of salt) al dente and set aside. Make: 1. Heat oil over medium heat in large frying pan with matching lid. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds (don't let garlic brown). 2. Add parsley, lemon zest, 1/8 tsp salt, and a pinch of black pepper; cook 30 seconds. 3. Add wine and simmer for 1 minute. 4. Add clams, increase heat to medium-high, and cook, covered, until clams begin to open (3-4 minutes). 5. Stir in butter until incorporated. 6. Add pasta to skillet and toss to coat.

Notes

My husband has been ordering this constantly in restaurants for what feels like forever -- but the first time I tried to make it at home was recently. Turns out it's actually easy.

Goes great with these recipes

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Mustard Greens and Prosciutto
Pea, Feta, and Crispy Prosciutto Salad
Spring Lettuce Salad with Roasted Asparagus
Sauteed Swiss Chard
Lettuce Salad
Avocado Kale Salad
Green Salad with Creamy Mustard Vinaigrette
Mixed Salad with Avocado
Simple Green Salad

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