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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!
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Linguine and Clam Sauce
Ingredients
- 8 ounces (227 g) dried linguine
- 1 tablespoon extra virgin olive oil
- 1 large shallot, minced
- 19 ½ ounces (553 g) canned clams, drained, with 1/2 cup juice reserved
- Juice of one lemon
- ¼ teaspoon red pepper flakes
- ½ cup (50 g) freshly grated Parmesan cheese
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.
Going to try this tonight! Where did you find those beautiful serving dishes?
Anthropologie!
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.
Doesn’t really make a difference. I like the minced clams but you can make it with whole clams too.
Tried this recipe and loved it. I love the clammy flavor, which is oddly missing from other renditions of the dish.
ooo growing up my dad would make this all the time. I love this!!!
Whenever I see this on the menu, I always order it. I LOVE CLAMS! I could probably eat five dozen by myself. =X
hope you feel better soon! this pasta looks amazing! I’m going to have to get a copy of that book!
Yes! Love clam sauce :)
This pasta looks delicious! I love clam sauce. I hope you feel better soon.
I hope you`ll feel better soon! :D
& this pasta does look amazing!
I just downloaded my copy of this last week. I’ve only read a couple chapters but I did see this recipe! It’s on my make list.
Yours looks great, and I hope you are feeling better!