Ingredients
- 1 lb.fresh Linguini
- 1/2 c.extra virgin olive oil
- 2 shallots, sliced
- 5 garlic cloves, minced
- 10 1/2 pounds clams, cleaned
- 1/2 cup chopped flat leaf parsley
- 1/2 cup dry white wine
- 2 teaspoons unsalted butter
- koscher salt and fresh ground black pepper,to taste
- 1 lemon, zested, for garnish
- 1/2 cup Parmigiano-Reggiano (optional)
Make it step by step
- Heat a large pot of water on the stove for the pasta.
- In a large saute pan, heat olive oil. Add shallots and garlic. cook until soft, be sure not to burn garlic(about 3 min.).Add the clams and the wine, and cover and simmer for 7 minutes or until clams have opened. Add in 2T. parsley, and whisk in butter till sauce appears thicken. Add fresh pasta to boiling water and cook for about 3 to 4 mintues. Drain. Place pasta on a large platter and pour clam sauce over pasta. Zest lemon over pasta and garnish with lemon slices and the rest of the parsley! Grate fresh Parmigiano on pasta and serve immediately! Enjoy!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Racheal, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.