Quick Linguine and Clams
The classic pasta alle vongole is revisited in this speedy dish that makes a delicious meal in no time. The pasta is coated in a mixture of garlic, white wine, butter, lemon and parsley, plus that essential ingredient: clams in their juices. A sunny dish that will let your mind travel to faraway lands, even […]
Ingredients
- 3/4 lb (340 g) linguine
- 2 shallots, chopped
- 3 garlic cloves, chopped
- 1/4 tsp red pepper flakes
- 2 tbsp (30 ml) olive oil
- 1/2 cup (125 ml) dry white wine or water
- 1 can (142 g) small clams, clams and juice separated
- 2 tbsp butter
- 1/4 cup (10 g) parsley, finely chopped
- 1 lemon, cut into wedges
Instructions
- In a large pot of salted boiling water, cook the pasta until very al dente. Set aside ½ cup (125 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, soften the shallots, garlic and red pepper flakes in the oil. Add the wine and clam juice. Let reduce for 5 minutes.
- Add the pasta and reserved pasta cooking water to the skillet of sauce. Cook over medium heat for 2 minutes while stirring. Remove from the heat. Add the clams, butter and parsley. Season with salt and pepper. Mix well to coat the pasta.
- Serve the pasta in shallow bowls. Serve immediately with the lemon wedges.
The classic pasta alle vongole is revisited in this speedy dish that makes a delicious meal in no time. The pasta is coated in a mixture of garlic, white wine, butter, lemon and parsley, plus that essential ingredient: clams in their juices. A sunny dish that will let your mind travel to faraway lands, even from your kitchen on a weeknight!