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Linguine with Clams & Lemon-Garlic Oil

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Serves four.

  • by Tony Rosenfeld from Fine Cooking
    Issue 60

  • 1 lemon
  • 3/4 cup extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 3/4 lb. dried linguine
  • 1/4 tsp. crushed red chile flakes
  • 2 lb. small clams (I like littlenecks), rinsed and scrubbed to remove grit
  • 1/3 cup dry white wine
  • Kosher salt and freshly ground black pepper
  • 1/2 cup coarsely chopped fresh flat-leaf parsley; more for garnish

Put a large pot of salted water on to boil.

Peel five 1-inch-wide strips of zest from the lemon with a peeler. Cut the lemon in half for juicing later.

Heat the oil in a large skillet over medium heat. Add the garlic and lemon strips and cook, shaking the pan occasionally, until the garlic starts to brown around the edges, about 3 minutes. Remove from the heat and use a fork to pick out and discard the lemon strips. Transfer a little more than 1/4 cup of the oil (without the garlic) to a small bowl.

Put the pasta in the water:

Raise the heat under the skillet to high and add the chile flakes and the clams. Cook the clams for 1 minute, shaking the pan. Pour in the wine and cook for 1 minute. Cover the pan and cook, shaking the pan occasionally, until all the clam shells open, 3 to 5 minutes.

Finish cooking the linguine until it’s just tender, about 10 minutes total. Drain and add to the clams. Raise the heat to high and cook for 1 to 2 minutes, tossing gently. Stir in the 1/2 cup parsley and a squeeze of lemon juice (about 1 Tbs.). Add more salt, pepper or lemon juice to taste. Serve immediatly, topped with a drizzle of the reserved lemon-garlic oil and more parsley.   

nutrition information (per serving):
Calories (kcal): 660; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 4; Protein (g): 21; Monounsaturated Fat (g): 21; Carbohydrates (g): 72; Polyunsaturated Fat (g): 3; Sodium (mg): 530; Cholesterol (mg): 25; Fiber (g): 4;

Very easy and quite tasty. This recipe is a staple in my house.

Simple, fast, easy, and very tasty. I've also made the Perla Meyers recipe on FC. This is nice with the lemon-garlic oil. Serve with garlic toast to soak up the wine broth, over hand made linguine and a side salad. Such a nice dinner.

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