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Linguine with Clams
Ingredients
- 200 grams linguine pasta
- 500 grams fresh clams
- 3 cloves, minced garlic
- 3 tablespoons olive oil
- a handful, chopped fresh parsley
- to taste salt
- to taste black pepper
- 1, cut into wedges lemon
Instructions
- Rinse the clams under cold water to remove any sand and grit. Soak them in salt water for 20 minutes to purify.
- In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the clams to the skillet. Cover and cook for about 5-7 minutes until the clams open up. Discard any clams that remain closed.
- Remove the linguine from the pot and reserve 1 cup of the pasta water. Drain the pasta and add it to the skillet with the clams.
- Add a splash of the reserved pasta water to the skillet, along with the chopped parsley, salt, and pepper. Toss everything gently to combine and coat the pasta.
- Serve immediately, garnished with additional parsley and lemon wedges.
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