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Quarantine Kitchen

Lemon-Garlic Clam Pasta

Enjoy this lemony pasta with a glass of chardonnay or a sparkling water and lemon!


(1) 10 oz. can of baby clams (I used Bumble Bee Whole Shucked Clams)

2 tsp olive oil

4 garlic cloves, minced

1 lemon, zested

1 small shallot, minced

1/2 Cup White Wine

6 oz whole wheat linguine*

1 oz. parmesan cheese, shredded

Salt, Pepper & Red Pepper Flake, to taste

Parsley, chopped

*This is an approximate estimate of how much pasta I used. I didn’t measure the pasta. No one measures pasta but sociopaths.

  1. Set a medium sized pot of water to boil seasoned generously with salt. Add pasta and cook until al dente, about 8 minutes depending on stove power.
  2. Mince garlic and shallot finely. Set aside.
  3. Heat 1 tsp olive oil slowly over medium heat. When hot, add garlic and shallot and cook until aromatic, about 1 minute.
  4. Open can of clams and drain off about 1/3 of the cans liquid, reserving the rest.
  5. Add clams with leftover juices and white wine to the pan with garlic and shallot and simmer on medium-low. Cover and simmer until juices have reduced, about 5 minutes.
  6. Ladle about 1/4 cup of pasta water into the clam mixture. Simmer for 1-2 more minutes, stirring well.
  7. Add pasta to the pan along with salt, pepper, and red pepper flake. Zest the skin of (1) lemon into pasta. Half the lemon and squeeze 1 half worth of juice into pasta as well. (If you would like a stronger lemon flavor, feel free to juice entire lemon into the pan)
  8. Toss pasta with parmesan and parsley. Serve warm. Enjoy with a board of burrata cheese drizzled in honey and a light green salad.

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