Linguine with Clam Sauce 
Ingredients
Serves 2-3 1 tablespoon salt
1/2 pound dried linguine
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, peeled, chopped
Big pinch red pepper flakes
1/4 cup dry white wine
2 cans (6.5 ounce) chopped clams
3/4 cup chopped fresh parsley
Salt
Freshly ground black pepper Pack pasta ingredients in a basket with salad greens and wine. Don’t forget to include the recipe. 1. Bring a large quantity of water to boil in a stockpot. Add salt and pasta. Cook until al dente.
2. While water is coming to a boil, melt 1 tablespoon butter with olive oil in a large skillet over medium heat. Add chopped garlic and red pepper flakes. Cook until garlic smells fragrant and begins to color. Add wine and adjust heat so liquid simmers and reduces by almost half.
3. Strain clam juice into skillet, reserving clams. Simmer over medium-low heat for 4 minutes. Stir in clams and parsley. Simmer for another minute. Stir in the remaining tablespoon of butter. Add salt, depending on saltiness of clams, and pepper.
4. Drain pasta, toss with clam sauce. Serve. |
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