- 2
Ingredients
- 2 T. extra-virgin olive oil
- 2 cloves garlic, minced
- 2 lb. clams, scrubbed
- 1 C. dry white wine
- 2 T. unsalted butter
- 1 tsp. freshly ground black pepper
- 2 T. chopped flat-leaf parsley
- 1/4 tsp. finely grated lemon zest
- 8 oz. linguini
Preparation
Step 1
1. Cook pasta according to package directions
2. In a large saute pan, heat oil over medium heat. When oil is hot, add garlic and sauté for about 30 seconds until fragrant. Discard any clams that are already open. Add clams and stir until they begin to open, about 3 minutes.
3. Add 1/2 C. of the wine and continue to stir, removing any opened clams from the pan and placing them in a bowl. Continue to stir just until all remaining clams are opened, 4 to 6 minutes total cooking time. Transfer remaining clams to bowl, discarding any that did not ppen.
4. With the pan over medium heat, add the remaining 1/2 C. wine, the butter and black pepper, and stir until butter is melted. Return clams to the pan, including any juices in the bowl, and stir for another two minutes to blend the flavors. Add parsley and lemon zest, mix well, and immediately remove from heat.
5. Divide pasta into two bowls. Spoon the clams into bowls, dividing evenly. Spoon any broth remaining in an over clams. Serve at once.