Dinner Recipes
Linguine with Clam Sauce & Chili Crunch
This light, silky pasta dish is perfect for busy nights. The clams cook in a simple, garlicky pan sauce that sings with notes of lemon and white wine. Tossed with hot linguine and topped with spicy chili crunch, the whole thing is utterly simple, gorgeous on the plate, and loaded with flavor.
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Dinner
Linguine with Clam Sauce & Chili Crunch
Serves: 4
Ingredients
12 oz linguine
Kosher salt, to taste
6 Tbsp plus 2 teaspoons extra virgin olive oil, divided
2 pounds littleneck clams, scrubbed and rinsed
2 shallots, small diced
4 garlic cloves, thinly sliced
1 cup dry white wine
¼ cup unsalted butter, cold and diced
Juice from one lemon
Kosher salt, to taste
Lemon zest, for garnish
Rough chopped parsley, for garnish
Chili crunch, for garnish
Directions
- Bring a large pot of water to a boil and season generously with salt. Cook the pasta to al dente according to package instructions. Strain the pasta, transfer it to a sheet pan, and toss with 2 teaspoons of the olive oil. Spread the pasta in an even layer and set aside.
- Check the clams for freshness by tapping any open clams on a hard surface. Discard any clams that do not close after being tapped.
- Heat a large, shallow pot over medium heat. Add the remaining 6 tablespoons of olive oil, shallots, and garlic. Cook, stirring often, until the shallots and garlic are translucent, but not caramelized, about 5 minutes.
- Add the clams and white wine. Cover the pot, and cook for 6 to 7 minutes or until all the clams are open.
- Remove the lid and continue to cook for another 5 minutes, or until the liquid in the pot is reduced by half.
- Reduce the heat to low. Add the butter, lemon juice, and linguine. Cook, stirring constantly, until the butter and liquid come together to create a pan sauce, about 5 minutes. Season with salt and remove the pot from the heat.
- Serve the pasta in bowls and garnish with lemon zest, parsley and chili crunch.