Linguine Aux Palourdes De Venise Recipe

Directions

1. 1

   Prepare the Pasta

   Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

2. 2

   Cook the Clams

   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté for about 1 minute until the garlic is fragrant. Add the Venetian clams and white wine, cover the skillet, and cook for 5-7 minutes, or until the clams open up.

3. 3

   Combine Pasta and Clams

   Once the clams are open, add the cooked linguine to the skillet. Toss to combine, adding reserved pasta water as needed to create a light sauce. Stir in the chopped parsley and lemon juice.

4. 4

   Season and Serve

   Season with salt and black pepper to taste. Serve immediately with extra parsley on top if desired.