#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}
#{title}#{text}

In Love Linguine with Clam Sauce for Two
Your weekday dinners, simplified with FreshFix Meal Ideas...Ingredients for this week's Meal Idea can be added to your cart by scrolling down the page!
Recipe adapted from Once upon a chef
This dish is impossibly easy, but has so much flavor! We recommend serving the dish with a side salad and a few crusty slices of bread.
INGREDIENTS
- 1 10oz bag of Pasta Peddler Linguine (we have 7 flavors to choose from!)
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots, from 2 shallots
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc
- ½ teaspoon Kissed by the Sun Sweet and Hot Pepper Spice
- 1 lb Red's Best Chopped Clam Meat
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest, from 1 lemon, plus more to taste
- 1 tablespoon lemon juice, from 1 lemon, plus more to taste
Instructions
- Cook the linguine according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered 4 to 6 minutes.
- Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat.
- Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve