Linguine & Clams Recipe
leeks, fennel, fresno peppers, pumpkin seeds, preserve lemon, butternut squash sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Vegetables
Seeds
Clams
Seasoning
Method
Preparation
- 1
Prepare the Vegetables
Trim and slice the leeks, fennel, and Fresno peppers. Dice the preserved lemon and set aside.
- 2
Prepare the Butternut Squash
Peel and cube the butternut squash. Steam or boil until tender, approximately 10-15 minutes.
- 3
Prepare the Clams
Rinse the fresh clams under cold water and scrub the shells to remove any sand.
Cooking
- 4
- 5
Make the Butternut Squash Sauce
In a blender, combine the cooked butternut squash with a little water or vegetable broth and blend until smooth. Set aside.
- 6
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add leeks, fennel, and Fresno peppers, cooking until they are softened, about 5-7 minutes.
- 7
Add the Clams
Stir in the clams, preserved lemon, salt, black pepper, and red pepper flakes. Cover the skillet and cook until the clams open, about 5-7 minutes.
- 8