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So, I’m supposed to be in Seattle right now but my body decided to completely shut down on me right before my trip to Iowa annnnd so I had to change up plans and move Seattle & PDX to next weekend. I’m super surprised that I was able to change my flight so easily (and with minimal costs).
Let me just tell you this – laryngitis SUCKS. Seriously, I sound horrible. Ask everyone on the #IACornQuest and Megan and Carla who heard me on the phone last night to break the news to them.
So yeah. I’m resting up and heading out next week. I figure it’s better to do that than to have no voice and be miserable all weekend. Plus, we’re doing a FOOD TOUR of Seattle & Portland – what kind of food tour would I be on if I couldn’t even taste anything?!
Anyway, this recipe I’m sharing with y’all today comes from Jenna’s AMAZING book, White Jacket Required.
I have so many praises for that book. I love how close I felt to Jenna, as if I were her real life friend. The way she told her story and her experiences, made me feel like I was there with her. I literally laughed and cried with her. I felt silly crying in bed as I was reading parts of the book, but that’s how real it felt. It’s such a heartwarming book. You won’t be able to put it down. I love all the recipes she scattered throughout the book, makes you hungry reading it!
This linguine and clam pasta was exceptional. So easy to make and every bite made you want more and more until your plate was empty!
Disclaimer: this post contained an affiliate link.
Linguine and Clam Sauce
Ingredients
- 8 ounces dried linguine
- 1 tablespoon extra virgin olive oil
- 1 large shallot, minced
- 19 ½ ounces canned clams, drained, with 1/2 cup juice reserved
- Juice of one lemon
- ¼ teaspoon red pepper flakes
- ½ cup freshly grated Parmesan cheese
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
Instructions
- In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.
- Heat olive oil in a large pan over medium-high heat then add the minced shallots and saute until soft and translucent, about 5 minutes. Add the clams and continue to cook for 3-4 minutes.
- Add the reserved clam juice, lemon juice, and red pepper flakes. Bring to simmer and cook for 3 minutes.
- Toss the pasta with the sauce. Divide among four plates and serve with freshly grated Parmesan cheese.
Recipe Notes
NUTRITION FACTS
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Sheila Swanson
Sunday 10th of February 2019
Too dry! Next time will add white wine and butter as well as pasta water .
Dale
Friday 30th of December 2016
Going to try this tonight! Where did you find those beautiful serving dishes?
Julie
Saturday 31st of December 2016
Anthropologie!
Ahs
Sunday 19th of October 2014
This dish has no right to taste as good as it does for how easy it is to make. It was delicious with chopped clams, but I'm wondering whether you intended it to be made with whole or minced instead, or if it even makes a difference.
Julie
Monday 20th of October 2014
Doesn't really make a difference. I like the minced clams but you can make it with whole clams too.
Cat
Friday 11th of January 2013
Tried this recipe and loved it. I love the clammy flavor, which is oddly missing from other renditions of the dish.
nicole @ I am a Honey Bee
Tuesday 2nd of October 2012
ooo growing up my dad would make this all the time. I love this!!!