Ingredients
Scale
- 1 lb linguine pasta
- 1/4 c salt
- 2 10 oz cans whole clams and juice
- 1 dozen fresh clams
- 1/4 c chopped shallots
- 1/2 c white wine
- 4 garlic cloves chopped
- 1/4 c olive oil
- 3 tbsp butter
- 2 tsp red pepper flakes
- 1 lemon juice and zest
- 1/2 C chopped Italian parsley
- salt and pepper to taste
Instructions
- Boil 8 qts of water with 1/4 cup salt.
- Cook linguine per package directions.
- While pasta is cooking, start making sauce in large sauté pan.
- Add olive oil, shallots and garlic and cook over medium heat for 2 minutes.
- Add canned clams and juice along with red pepper flakes, white wine and butter. Cook over medium heat for 3-4 minutes.
- When pasta is al dente, drain while reserving 1/2 cup of pasta water.
- Add pasta to sauté pan and mix in, tossing to combine.
- Add 1/2 cup of pasta water and fresh clams and cover, reducing heat to medium low.
- Cook until clam shells open. Then remove from heat and stir in parsley and juice from 1 lemon.
- Serve warm, topping with lemon zest and salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 641
- Sugar: 7.2 g
- Sodium: 1302.6 mg
- Fat: 20.6 g
- Carbohydrates: 86.7 g
- Protein: 23.2 g
- Cholesterol: 38.7 mg