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Thursday, April 10, 2014

Linguine with Clams Recipe

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Ingredients

  • 50 - *Little Neck Clams (cleaned and scrubbed)
  • 1 lb - Linguine (cooked al dente)
  • 30 oz - Diced Tomatoes
  • 1/2 Cup - Diced Onions
  • 1/2 Cup - White Wine
  • 6 - Garlic Cloves (chopped)
  • 4 TBS - Extra Virgin Olive Oil
  • 4 TBS - Butter
  • 1 tsp - Oregano
  • 1 tsp - Basil
  • 1/2 tsp - Thyme
  • 1/2 tsp - Salt
  • 1/2 tsp - Black Pepper
  • 1/2 tsp - Red Pepper Flakes
  • 1 TBS - Fresh Lemon Juice
Directions
  • Heat olive oil and butter in a large skillet over medium heat,
  • Saute onions and garlic for 2-3 minutes.
  • Add tomatoes, wine, oregano, basil, thyme, salt, black and red pepper.
  • Stir and simmer 15 minutes until slightly reduced.
  • Add clams, cover and simmer 4-5 minutes.
  • After 4-5 minutes if there are any un-opened clams remove and discard.
  • Add lemon juice
  • Serve over hot linguine, top with Parmesan cheese and parsley
* If any clams are opened and will not close and stay closed before cooking, discard.

Enjoy!

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