Linguine with Clams
Ingredients
A note about gluten: When prepared with a gluten-free stock and noodles, this recipe is gluten free.
2 tbsp.
Kowalski's Extra Virgin Olive Oil, plus more for drizzling
1
red onion, thinly sliced
- crushed red pepper flakes
3 cloves
garlic, minced
¼ cup
dry white wine
4 cups
chicken stock
16 oz.
Kowalski's Organic Boxed Linguine Pasta, broken in half
2 lbs.
littleneck clams, scrubbed
2 pt.
halved cherry tomatoes, divided
½ cup
chopped fresh Italian parsley, divided
1 tbsp.
grated lemon zest
- Kowalski's Parmesan Cheese, shaved
6
lemon wedges
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
Directions
- In a wide, deep pot over medium-high heat, heat oil until hot but not smoking.
- Add onion; cook in oil until soft (about 3 min.).
- Add red pepper flakes and garlic; stir and cook for 30 sec.
- Add wine; cook until liquid almost evaporates.
- Add stock and linguine; bring to a boil and cook for 3 min.
- Add clams and ½ of the tomatoes; cover pot and cook, scraping bottom of pan occasionally, until pasta is just tender and clams open (5-7 min.).
- Discard any clams that do not open.
- Stir in about ½ of the parsley and the zest.
- Garnish with cheese, a drizzle of oil, lemon wedges, remaining parsley and tomatoes, a few grinds of sea salt and lots of pepper to taste; serve immediately.
Tasty Tip:
- To prepare clams for cooking, scrub them under running water with a stiff brush to remove any sand. Pinch or tap clams before cooking. If an open shellfish won't snap shut, it should be discarded.
