Linguini with Clam Sauce (Sandra Lee) |
|
 |
Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
|
Ingredients:
kosher salt |
1 (16-ounce) package linguini |
1 tablespoon canola oil |
1 tablespoon chopped garlic |
1 lemon, zested and juiced (zest reserved for round 2 recipe lasagna roll ups) |
1 (10-ounce) can whole clams |
1 tablespoon chopped fresh parsley |
2 tablespoons unsalted butter |
freshly ground black pepper |
Directions:
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.
|
|