Linguine Aux Palourdes De Venise Recipe
Recipe information
Make Linguine Aux Palourdes De Venise in just 30m. Linguine Pasta with Venetian Clams
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Ingredients
Ingredients
Directions
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. 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. 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. Season and Serve
Season with salt and black pepper to taste. Serve immediately with extra parsley on top if desired.
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