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Linguini with white clam sauce
Nb persons: 4
Yield:
Preparation time:
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| Prep: 3 minutes Cook time: 12 minutes | |
| 1 pound | linguini |
| 2 tbs | olive oil |
| 2 tsp | minced garlic |
| 3 tbs | chopped fresh parsley |
| 8 oz | bottle clam juice |
| 2 tbsp | lemon juice |
| 12 little neck clams, scrubbed, rinsed in several changes of water | |
| 10 ounce can | minced clams with liquid |
| 1 tbs | butter |
| Garnishes: | |
| red pepper flakes | |
| grated Parmesan cheese | |
Cook linguine according to package directions. In a large pot, heat oil;cook garlic until golden, 1 minute.
Add 2 tbsp chopped parsley, clam juice and lemon juice. Simmer 3 minutes. Add littleneck clams and cover. Cook until clams open, about 3 minutes; discard any unopened ones. Add canned clams; bring to boil; stir in butter.
Drain linguini; add to pot, mixing well. Or place drained pasta in bowl and top with sauce. Sprinkle with remaining parsley and garnishes.
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