Linguine with Clam Sauce
I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons and a Creamy Caesar Dressing for a delicious and comforting meal.
Prepare the pasta per package instructions. Drain, reserving 1/3 cup cooking liquid, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.
Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet along with some of the reserved cooking water, to taste, and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.