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Ingredients
- 8 cloves garlic (thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 3 (8-ounce) bottles clam juice
- 3 dozen fresh littleneck clams (cleaned)
- 1 and 1/2 pounds linguini
- 1/2 cup chopped fresh flat-leaf parsley
- 3 tablespoons freshly squeezed lemon juice
- Kosher salt
Details
Servings 6
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
Bring a large pot of salted water to a boil.
Meanwhile, saute the garlic in the olive oil over medium-low heat until softened, 2 to 3 minutes. Add the
bottled clam juice and season lightly with salt.
When the pasta water is boiling, salt it, and add the linguini. Cook until al dente. (See note) 3
Meanwhile, bring the clam sauce to a boil and add the rinsed clams. Cover the pot and let cook, stirring
occasionally, until the clams are thoroughly opened, about 10 minutes. (Discard any clams that have not
opened.)
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