Linguine alla Vongole
Linguine Alla Vongole (Linguini with Clams)
3-4
Ingredients
- linguini pasta, 12 oz
recommended: organic, from Italy - canned clams with juice, 2 cans
- olive oil, 3 tbsp
- ghee or butter, 1 tbsp
- garlic, 3 cloves, thinly sliced
- shallot, 1 small, finely chopped
- red pepper flakes, ½ tsp
- organic dry white wine, 1 cup
- lemon, 1 whole + 1 tsp zest
- fresh parsley, handful, chopped
- salt & pepper, to taste
Directions
Bring a large pot of salted water to a boil. Cook linguini until just shy of al dente. Reserve ½ cup of pasta water and drain.
- Heat olive oil and ghee in a wide pan over medium heat. Add garlic and shallot. Cook until fragrant and lightly golden.
Add red pepper flakes and stir briefly. Pour in white wine and cook 2 minutes.
- Add canned clams with their juice. Simmer 3–4 minutes to let the flavors combine.
- Add cooked linguini to the pan. Pour in ½ cup of pasta water, lemon zest, and lemon juice. Toss until sauce slightly thickens and coats the pasta.
- Stir in parsley. Season with salt and black pepper.
Serve warm with a drizzle of olive oil and extra lemon juice if desired.