Linguine with Clams
Ingredients
| 1 lb Fettuccine | ||
| 2 leeks, sliced and separated into rings | ||
| 2 tbs olive oil | ||
| 2 large cloves garlic, sliced | ||
| 3-4 saffron threads | ||
| 5 lbs little neck clams | ||
| 1/2 cup dry white wine | ||
| 1 red bell pepper, diced | ||
| 1 cup Italian parsley, chopped | ||
| Kosher salt and cracked black pepper to taste | ||
| Grated lemon peel for garnish |
- Cook pasta according to package directions. Drain and set aside.
- Cook leeks in a steamer until tender.
- Place olive oil, garlic and saffron in a heavy pot.
- Cook over low heat until garlic is soft but not colored.
- Add clams, toss, then raise heat to medium-high.
- Pour on wine, cover and cook until the calms have opened. About 3-4 minutes.
- Add bell pepper, parsley and steamed leeks.
- Add the cooked fettuccine to clams and mix well.
- Season with salt and pepper, then garnish with lemon peel
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