Fresh Clam Sauce Linguine
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
- Ingredients
- 16 ozs Linguine
- 2 Tbsps olive oil
- 3 cloves garlic cloves (minced)
- ½ cup dry white wine
- ½ cup clam juice (bottled)
- 4 ½ cups little neck clam (scrubbed)
- ½ cup heavy cream
- 2 tsps fresh lemon juice
- 1 Tbsp extra virgin olive oil
- ¼ cup fresh parsley (or basil leaves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup Parmesan (finely grated)
Preparation steps
1.
Bring a large pot of salted water to a boil. Cook linguine until al dente, about 8 to 9 minutes. Drain linguine, reserving 1/2 cup of the cooking liquid. Return linguine to the pot and toss with reserved liquid. Cover and set aside.
2.
In a large saute pan or skillet heat the oil over medium heat. Add the garlic and cook until fragrant. Add the wine and clam juice and cook for 2 minutes. Add the clams, cover, shaking the pan several times, until the clams open up, about 5 minutes. Add the cream and lemon juice, stir and simmer for 1 minute. Add the cooked pasta and toss. Add the extra-virgin olive oil, parsley or basil, season with salt and pepper, toss once more.
3.
Divide between plates and top with Parmesan cheese. Serve hot.
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