• 4servings
  • 17minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Kosher salt

  2. 1 (16-ounce) package linguini

  3. 1 tablespoon canola oil

  4. 1 tablespoon chopped garlic

  5. 1 lemon, zested and juiced (zest reserved for Round 2 Recipe Lasagna Roll Ups)

  6. 1 (10-ounce) can whole clams

  7. 1 tablespoon chopped fresh parsley

  8. 2 tablespoons unsalted butter

  9. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente , about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)

  2. Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.


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