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Linguini w/ Fresh Clams

Posted by © Andrea Danielle on
A Fabulous Weeknight, Date Night, or Any Night Meal.
Perfect for the season of Lent and Pescatarians.
Ingredients:

5-8 Fresh Clams (Scrubbed)
1 10.5oz Cento Clam Sauce
1 Lemon (Halved, 1/2 juiced, 1/2 quartered)
1/2 Cup Dry
White Wine
2-4 Oz Linguini
2 TBSP Olive Oil
1/4 Cup Parsley (Chopped, set aside a few sprigs for garnish)
4 Cloves Garlic (Minced)
Grated Parmesan Romano
Salt
Pepper
Add olive oil to a medium high heat skillet. Sauté for 1-2 mins.
Toss in the fresh clams. Cook for 2 mins.
Add the half of the fresh chopped parsley.
In a large skillet add water and a little salt. Bring to a boil and cook pasta to Al dente about 9 mins.
Add 1/2 cup white wine.
Cook for 2 mins. Stirring occasionally.
Add in 2 TBSP lemon juice. Discard the remaining or save for another recipe.
Add in the clam sauce.
Cook for another 2 mins.
Slice the other side of the lemon.

Set aside for the garnish.
Cover and cook for 5 mins.
While the sauce cooks. Drain the pasta, retaining about 1/4 of the starch water.!
Add the pasta to the skillet of sauce and clams.

Add about 4 TBSP Parmesan Romano
Blend well. Add some extra grated Parmesan Romano to garnish.
Top with lemon and a decorative parsley garnish.

Beautiful! Enjoy!
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