Pasta with Lemon Clam Sauce
Easy to make gourmet flavor isn’t hard to come by with recipes like this one. We take the classic white clam sauce and add lemon and a touch of spice for a uniquely tasty take on a classic dish. Serve it with salad and a crusty bread.
Ingredients
- 1 lemon zest & juice
- 3/4 cup extra-virgin olive oil
- 8 cloves garlic thinly sliced
- 1 pound fresh linguine
- 1/4 teaspoon crushed red chile flakes
- 3 lb small littleneck clams
- 1/3 cup dry white wine
- Kosher salt to taste
- Black pepper to taste
- 1/4 cup flat-leaf parsley chopped
Instructions
- Rinse and scrub the clams to remove any grit.
- Add the oil to a heavy skillet over a medium-high setting.
- Sauté the garlic about 1 or 2 minutes, until it starts to brown.
- Next, add the lemon zest, and continue to cook for another minute.
- Stir in the clams and white wine, along with the chili flakes.
- As the sauce cooks, boil the pasta in salted water until tender, or about 3 to 5 minutes for fresh linguine.
- Simmer the clams for about 2 minutes, then add the lemon juice and most of the parsley – leave a little for garnish.
- Let the clams cook for another 4 or 5 minutes, until they open. Discard any clams that do not open.
- Season the sauce with salt and pepper.
- Drain the pasta when ready, and add to the clam sauce.
- Divide into four portions, garnish with reserved parsley, and serve.
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