Linguine with White Clam Sauce II Recipe
Ingredients:
1 lb (450 g) linguine
2 tbsp olive oil
4 cloves garlic, minced
1/4 tsp red pepper flakes (optional)
1 cup dry white wine
2 cans (6.5 oz each) minced clams, with juice
1/2 cup clam juice (additional, if needed)
1 lemon, zested and juiced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Freshly grated Parmesan cheese (optional, for serving)
Instructions:
Cook Linguine: Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Drain and set aside.
Sauté Garlic: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1-2 minutes.
Add Wine and Clam Juice: Pour in the white wine and bring to a simmer. Cook for about 3-4 minutes, allowing the alcohol to evaporate slightly.
Add Clams: Stir in the minced clams with their juice and additional clam juice (if needed). Simmer for another 5 minutes to blend the flavors.
Season and Finish Sauce: Add lemon zest, lemon juice, and chopped parsley to the sauce. Season with salt and pepper to taste.
Combine with Pasta: Add the cooked linguine to the skillet and toss to coat the pasta with the sauce.
Serve: Serve immediately, topped with freshly grated Parmesan cheese if desired.
Source: Inspired by classic Italian recipes for linguine with white clam sauce.
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