Recipes

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

Servings

6

Prep

25 min

Cook

15 min

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Skill Level

Easy