Linguini & Clams

Ingredients:

• 2 lbs. littleneck clams, about 24, scrubbed

• 4 to 5 garlic cloves

• 2 tsp finely grated lemon zest

• 1/4 tsp crushed red pepper flakes

• 1/3 cup clam juice or seafood broth

• 12 ounces linguini pasta

• 1 1/2 tbsp unsalted butter

• 2 tbsp chopped parsley

• 2 firm ripe tomatoes, cut into wedges

• 2 tbsp olive oil

• 1 tbsp kosher salt

• 1 tbsp fresh squeezed lemon juice

• shaved Parmesan cheese for serving, optional

1. Heat a large pot of water to boil with 2 teaspoons salt. Thinly slice the garlic cloves. In a Dutch oven or similar pot, heat 2 tablespoon oil. Sauté the garlic slices on low heat for 2 to 3 minutes until the edges are slightly brown. Add the red pepper flakes and lemon zest; cook, stirring for 1 minute. Pour in the clam juice (or seafood broth), reduce heat and simmer until only a couple of tablespoons remains in the pot.

2. Add clams and stir to combine. Cover and cook clams for 5 to 7 minutes. Removed open clams to a bowl and continue to cook any unopened clams for 2 to 3 minutes longer. Remove clams and leave liquid in the pot.

3. Once the pasta water has come to a boil, add pasta and cook for 5 minutes. Remove 1 1/2 cups pasta water. Using tongs, transfer pasta to Dutch oven with the liquid. Add 1 cup pasta water and bring to a boil. Cook, tossing constantly. Add more pasta water, a little at a time, if needed, until pasta is al dente, about 5 minutes, and sauce looks glossy and clings to noodles.

4. Remove the pot from heat and add in parsley, tomato, lemon juice and butter. Gently toss until butter is melted. Season with additional salt if necessary.

5. Plate pasta and top with clams and shaved Parmesan, if using.

Yields: 4 servings

Notes&Tips:

• Linguini and Clams is a fabulous recipe. It is really flavorful and such a treat to make and enjoy with those you care about.

• I have made linguini with clams before but never with whole fresh clams. The fresh clams really spooked this dish to another level. Make sure to scrub the clams and rinse thoroughly with cold water to get out any sand.

• I made this dish on a weeknight and it felt like we were celebrating something! {Wonderful food, perhaps? :)} Any leftovers, even if it is just the pasta, will be a welcome lunch!