Recipe Ms. Mofet’s Linguine with White Clam Sauce

[msmofet]

Ms. Mofet’s Linguine with White Clam Sauce

(≈ 2 - 3 servings)

1 - 2 (6 1/2 oz.) chopped clams with liquid
1/4 C. (4 TBSP.) Olive oil (or a combo of olive and vegetable oils)
4+ Cloves Fresh Garlic - minced fine or grated - To taste
1/4 C. Fresh parsley - minced fine
Ground hot pepper flakes - to taste
Coarse salt - to taste
Ground black pepper - to taste
Juice 1/2 medium Lemon (1/4 C. -1/3 C. fresh-squeezed juice/≈ 4 to 5 TBSP. per lemon) - to taste
Splash Dry white wine - to taste
1/4 lb. linguine - cooked in salted water then drained, reserve some pasta water
(1 (8 fl. oz. bottle) Clam Juice, if needed)
(1 broccoli crown, cleaned, cut sm. and steamed - Optional)
Grated Romano and Parmesan cheeses - optional topping

Heat a pan over medium heat
Add oil and garlic to the pan and cook just till fragrant.
Place clams, clam juice, wine, and all other ingredients (and broccoli if using) except linguine and cheese in the pan.
Heat over medium heat just till hot.
(Do not overcook or clams become rubbery)
Place cooked linguine in the pan with sauce and toss well.
Add reserved pasta water or clam juice if needed.
May add cheese to each serving.

 

[annamuller]

Great!, This recipe sounds really tasty! The mix of fresh clams, garlic, olive oil, and lemon makes a flavorful dish. The dry white wine and clam juice add a rich taste, and the optional broccoli gives it a healthy boost. I’m excited to try it!

 

[Barriehie]

annamuller Let us know!