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,…
Instructions
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1
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.
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2
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.
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3
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.
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4
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!
