May recipe: Fresh clam linguine

Clam linguine

Can it be summer already? Maybe we’re not quite there yet, but we just couldn’t wait to break out one of warm-weather favorites: clam linguine. To get maximum oomph out of this recipe, pair with a bottle of white wine. We also suggest throwing a picnic blanket on the beach and slurping up this deliciousness while watching the sunset. Very romantic and very summer.

Enjoy!

Fresh Clam Linguine

Ingredients:

1 pack linguine noodles
2 large cans clams
Small half bottle white wine
5 cloves garlic
1 tin anchovies
Bunch of finely chopped Italian parsley
Parmesan cheese

Directions:

  • Chop up garlic. In a large sauce pan heat 3 tablespoons olive oil and throw in chopped garlic and tin of anchovies.
  • Cook until anchovies are dissolved in oil.
  • Add half a bottle white wine to sauce mixture.
  • Reduce sauce by half.
  • At the same time, cook pasta separately in a large pan.
  • Add 2 tablespoons butter and juice from clams to sauce.
  • Cook for another five minutes.
  • Add clams to sauce and cook for another two minutes.
  • Add finely chopped parsley.
  • Drain pasta and add to pot of clams and sauce.
  • Stir lightly, sprinkle a little Parmesan cheese, and enjoy!
  • Yield: 6 servings

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