I’m sharing this linguine with clam sauce today. I’d first made the dish earlier last week and we both loved it. It’s a super simple weeknight meal, but packs a lot of flavor for so little effort. Yes, it is made with canned clams, but they’re very tender in this dish and, bonus – they’re cheap.
Linguine with Clam Sauce
from Big Bowl of Love by Cristina Ferrare
Ingredients:
- 1 lb linguine
- 1/2 cup extra virgin olive oil
- 4 garlic cloves, minced
- 2 cups flat leaf parsley, loosely packed and finely chopped
- 1/4 teaspoon red pepper flakes
- 2 (6 1/2 oz) cans minced clams in clam juice
- 2 tablespoons fresh lemon juice
- lemon wedges, for serving (optional)
Directions:
Cook the linguine in a large pot of salted boiling water until al dente according to the package instructions.
While the pasta is cooking, heat a medium saucepan over medium-high heat for about 30 seconds. Add the oil and heat for 1 minute. Add the garlic, parsley and red pepper flakes and cook, stirring frequently, just until the garlic is fragrant and golden, about 30 seconds. Don’t walk away, the garlic can burn quickly and if it does, it will be very bitter. Stir in the clams and their juice and reduce the heat to medium-low. Simmer for about 2 minutes, then remove the pan from the heat and cover. Set aside while the pasta finishes cooking.
Drain the pasta then add it back to the pot you cooked it in. Pour the sauce over the pasta and add the lemon juice. Toss to coat, then serve garnished with lemon wedges.
