Clam Linguine

Ingredients

• Clam

  Mollusks, mixed species, raw

  28 oz or 794g

• Linguine

  Great Value - Great Value

  10 oz or 284g

• Garlic

  Raw

  4 cloves, minced or 12g

• Shallots

  Raw

  2 shallot (medium) or 85g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Fish Stock

  Freshdirect

  ½ cup or 120g

• Chili powder

  Spices

  ¼ tbsp or 2g

Directions

1. Clean the clams well, by soaking them in water for several minutes. Rinse them with water and wash each with a brush and set them aside, discarding the broken ones.
2. Fill a large pot with water and bring to a boil over high heat. Add the pasta and cook a minute less than the instruction on the package. Drain the pasta and reserve one cup of pasta water.
3. Heat the oil in a medium skillet and saute shallots and garlic until translucent. Add the broth and cook.
4. Add the spices followed by clams. Cook for 6-7 minutes, discarding the clams that haven't opened up. Remove clams from the skillet and remove the meat from most of them, reserving a few shells for decoration.
5. Add the butter to the skillet followed by the clam meat and pasta. Mix everything together then serve immediately.

Similar Foods

• Linguine with Garlicky Clams and Peas