Pantry-Style Linguini and Clams

By á-1231

Ingredients

• 2 tbsp extra virgin olive oil
• 8 cloves of garlic chopped
• 2 cups liquid reserved from the clams
• 1 cup of dry white wine
• Juice of 1 a lemon
• 6 cans of chopped clams
• 1 lb. linguini
• Fat pinch of red pepper flakes
• Bunch of parsley, chopped
• 2 tbsp. whole-wheat flour
• Zest from 1 lemon
• Juice of 1 a lemon
• 1 pint of cherry tomatoes, halved
• Salt and pepper taste
• 6 handfuls of fresh baby spinach

Details

Adapted from cleananddelicious.com

Preparation

Step 1

Bring large pot of salted water to a boil, cook linguini as directed.

Heat extra virgin olive oil in a large sauté pan over medium heat. Add garlic and red pepper flakes and sauté two to three minutes.

Add clam juice, white wine and lemon juice and bring to a simmer. Whisk in flour.

Toss in the tomatoes and clams and cook about five to seven minutes or until the tomatoes begin to break down.

Stir in lemon zest and parsley and toss with pasta. Enjoy!