Linguini with clams is a classic Italian pasta dish that combines the briny flavor of fresh clams with the aromatic essence of garlic and parsley. This recipe is simple yet elegant, perfect for a special dinner or a cozy night in.
Ingredients: 12 oz linguini pasta. 2 lbs littleneck clams, scrubbed. 3 tbsp olive oil. 4 cloves garlic, minced. 1/4 cup white wine. 1/4 cup fresh parsley, chopped. Salt and black pepper to taste. Crushed red pepper flakes optional. Lemon wedges for serving.
Instructions: Follow the directions on the package to cook the linguini until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. For about one minute, until the garlic smells good, add the minced garlic. Pour the white wine into the pan after adding the clams. Put the lid on and cook for about 5 to 7 minutes, or until the clams open. Throw away any clams that won't open. Take the pan off the heat and add the cooked linguini, chopped parsley, salt, black pepper, and red pepper flakes, if you want to use them. Toss until everything is well mixed. With lemon wedges on the side, serve hot.
Prep Time: 15 minutes
Cook Time: 15 minutes
etno selo dodig
