linguine with fresh clams

beautiful weather is almost here, which gets me thinking about the fresh clams, one of my favorites for on the grill. but since it isn't that beautiful yet, we're still stuck inside for our cooking.

this little dish is super easy to make, quite quick, and has tons of flavor, freshness, and fills you right up. that is why i'm submitting it for the fun blog event hosted by equal opportunity kitchen for tried, tested, and true. you know ... those great dishes that are loved by all, all the time. we are lucky to have a couple of those in our repertoire, and are happy to share this lovely one. often times i crave this dish, and it always comes out delicious. although the recipe described is for two, it is easily adaptable for dinner party size.


linguine with fresh clams: serves 2

1/2 lb linguine
1 lb fresh clams (get the smaller sized clams, like cockles or littlenecks)
2 large shallots, diced
4 cloves garlic, minced
2 tb parsley, chopped
1/2 tsp red pepper flake
1 tb butter olive oil
1 lemon
1 cup vegetable broth (or water, or fresh clam juice)

1. cook linguine according to package. put clams in cold salt water bath, let sit for 15 minutes. rinse thoroughly with fresh, cold water.

2. in meantime, heat olive oil and butter in sauté pan (using butter gives great flavor, adding olive oil ensures it doesn't burn). add garlic and red pepper flakes, sauté until golden. add shallots and sauté until tender. de-glaze with broth.

3. bring to simmer, add clams, and cover. let simmer until clams all open. depending on size, but it should be about 5 minutes. discard any clams that don't open.

4. gently toss pasta with broth and clams. add parsley, fresh lemon juice. serve and dream of the briny summer ocean air!