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Recipes

LINGUINI WITH CLAMS

Una Baker | December 2, 2020

Simple, easy and full of flavor is the way to go before the big day of cooking. Even though this year will be different without the big family gathering, I take a deep breath and continue to create meals that warm the heart and appetite. So, two days before Thanksgiving I decided to make Linguini with Clams. Little necks here on Long Island are still in abundance and they are the best! Although, purists may object, but canned clams are a great last minute item in the pantry.

LINGUINI WITH CLAMS
Serves 2

1/2 lb. linguine
1/4 cup olive oil
1/4 cup butter
5 garlic cloves sliced thinly
1 tsp red pepper flakes
1/2 tsp dried oregano
3/4 cup dry white wine
2 dozen little neck clams, rinsed (or, 2 10 oz. cans whole baby clams with their juices)
2 tsp lemon zest
2 tablespoons unsalted butter
1/2 cup roughly chopped basil
Lemon wedges for serving (optional)
Black pepper
1/4 finely chopped fresh parsley

Bring a large pot of salted water to a boil. Add the pasta and cook according to instructions.
Meanwhile, heat the olive oil in a deep sauté pan/pot over medium heat.
Add garlic and oregano, cook 1-2 minutes.
Add the wine, basil and red pepper flakes.
Reduce heat and simmer 3-4 minutes.
Stir in the clams with their juices, cover and let simmer approximately 3-4 minutes until all shells open.
Strain pasta and save about 1/4 of the pasta water.
Add the cooked pasta and water to the pan with clams.
Toss with butter and lemon zest.
Serve topped with a drizzle of olive oil and a sprinkle of parsley.

Total time 25 minutes
Bon appétit

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