Linguine with Clams

Name: Linguine with Clams
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: Kosher salt; 16 oz linguine; 6 tablespoons extra-virgin olive oil; ½ cup finely chopped shallots, (from 2 shallots); 6 cloves garlic, (coarsely chopped); 1 cup dry white wine, (such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)); ½ teaspoon crushed red pepper flakes; 2 lb Littleneck clams ((40 to 45), scrubbed); ¼ cup + 2 tablespoons fresh flat-leaf parsley, (finely chopped, divided); 3 tablespoons unsalted butter; 1 teaspoon lemon zest, (from 1 lemon, plus more to taste); 1 tablespoon lemon juice, (from 1 lemon, plus more to taste)

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

⏱️ 30 menit 🔪 Persiapan: 10 menit 🔥 Masak: 20 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Once Upon a Chef

Bahan-bahan

4 porsi

Kosher salt
16 oz linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, (from 2 shallots)
6 cloves garlic, (coarsely chopped)
1 cup dry white wine, (such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note))
½ teaspoon crushed red pepper flakes
2 lb Littleneck clams ((40 to 45), scrubbed)
¼ cup + 2 tablespoons fresh flat-leaf parsley, (finely chopped, divided)
3 tablespoons unsalted butter
1 teaspoon lemon zest, (from 1 lemon, plus more to taste)
1 tablespoon lemon juice, (from 1 lemon, plus more to taste)

Langkah-langkah

In large pot over high heat, bring 4 qts (4L) of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Drain in a colander (do not rinse), reserving ½ cup (120 ml) of the cooking water for the sauce.
Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup (8 g) of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.