Ingredients:
8 ounces dried linguine
1 Tablespoon extra virgin olive oil
1 large shallot, minced
3-6.5 ounce cans clams, drained, with 1/2 cup juice reserved
Juice of one lemon
1/4 teaspoon red pepper flakes (or to taste)
1/2 cup freshly grated Parmesan cheese
8 ounces dried linguine
1 Tablespoon extra virgin olive oil
1 large shallot, minced
3-6.5 ounce cans clams, drained, with 1/2 cup juice reserved
Juice of one lemon
1/4 teaspoon red pepper flakes (or to taste)
1/2 cup freshly grated Parmesan cheese
Directions:
Cook the pasta in boiling salted water until al dente. Drain and set aside.
Heat olive oil in a large pan over medium-high heat until it shimmers. Add minced shallot and sauté until very soft and tender, about 5 minutes.
Add clams and continue to cook for another 3 to 4 minutes. Add reserved clam juice, lemon juice, and red pepper flakes. Bring to a simmer and cook for 3 minutes.
Toss pasta with sauce, adjusting red pepper flakes to taste. Divide among four plates and serve with freshly grated Parmesan cheese on top.
Serves 2
Source: Iowa Girl Eats
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