Ingredients:
Serving size: 2 adults + 2 kids
1 lbs of linguine (1 box)
5 tbsp EVOO
1 shallots, chopped
7 cloves of garlic slices (I used minced garlic)
1/2 cup of dry white wine OR chicken stock
3 10-ounce cans of baby clams (I used Snow’s)
1/4 cup italian parsley, minced
2 cups of reserved pasta water
1 lemon, quartered
Directions:
1. Bring a large pot of salted water to a boil. Add your pasta and cook until al dente. Reserve 2 cups of pasta water and drain the pasta.
2. Heat a large pan over medium-low heat and add EVOO and garlic. Cook until the garlic slices are golden (~3 minutes.)
3. Add the white wine (or chicken stock) and turn the heat up the medium high. Add the clam juice and cook for 5 minutes until it reduces.
4. Bring the heat down to medium low and add the drained baby clams to the pan.
5. Add the drained pasta to the pan and toss to emulsify the sauce. If more sauce is needed, add a few ounces of pasta water at a time.
6. Turn off the heat. Add in lemon juice (and zest) and chopped parsley. Add salt, pepper, and parmesan to taste!
