Linguine with Clam Sauce
Rania Harris
is back in the kitchen with Katie O'Malley to wrap up her March seafood series for Lent!
Linguine with Clam Sauce
Ingreidents
Garlic Clam Sauce:
Directions:
In a large pot of boiling salted water, cook the linguine for about 10 minutes or until al dente.
To make the sauce:
In a deep skillet, heat the olive oil over medium high heat. Sauté the garlic for about 30 seconds or until just softened and aromatic. Add the wine, broth or stock, and butter and bring to a boil. Add the clams, cover and cook until just cook through, 2 to 3 minutes. Add the tomatoes, lemon zest, parsley and red pepper flakes and stir to combine. Taste to adjust seasonings.
Drain the pasta, reserving a small amount of the pasta water. Add the pasta and a little of the pasta water to the sauce, tossing with tongs. Serving immediately in shallow pasta bowls.
Serves 4 to 6
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