- 12 ounces of clams. I used canned because I am too lazy to shuck clams. The brand I bought had them chopped roughly instead of minced and I liked the variety in size and texture a lot. Reserve 2 teaspoons of juice from the cans.
- 3/4 cup of dry white wine
- 3 Tablespoons of lemon juice--this worked out to be 1.5 lemons
- 1 cup chopped parsley
- 5 cloves of garlic (or more. Next time there will be more)
- 1 pound linguine
- 1/8 teaspoon of salt
- 1/4 teaspoon black pepper
First, draft a sous chef to chop the parsley. This gives you time to put everything else together. Thank you sweetie!
Pour the wine and lemon juice into a small saucepan. Add your garlic, your clams and (something I will do next time) 2 teaspoons of clam juice. Make sure your liquid covers your clams. Add the salt and pepper and stir well. Set heat to simmer and stir every couple of minutes.
Start your pasta water boiling. If you feel like it, make a salad. I cut some small cucumbers into spears and we nibbled on those while we waited for everything to be assembled.
Cook the linguine according to your package directions. Reserve a cup of the pasta water to improve stickiness. Drain the pasta, put back in the pot. Add your clam mixture, and gently toss to incorporate. I have a set of tongs that is silicone-coated and they worked great for this. Add your parsley, some pasta water if you need to. Serve with lemon wedges on the side.
Nexx thought some cheese could be a good garnish, and I will definitely have that prepared for next time.
The leftovers were a little sticky, and there was more garlic flavor, so maybe less pasta water and more lemon/wine mixture.
Questions? Comments? Love to hear from you!
The leftovers were a little sticky, and there was more garlic flavor, so maybe less pasta water and more lemon/wine mixture.
Questions? Comments? Love to hear from you!
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