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Linguine with Clams and Lemon
Linguine tossed in a garlicky clam and white wine juice, finished with plenty of parsley and lemon zest for freshness. A coastal classic that comes together fast.
- YieldServes 4
- Hands-on25 min
- Total2 h 37 min
- Difficulty
Ingredients
- 1 kgfresh clams in the shell, soaked in salted water for 2 hours
- 60 mlextra virgin olive oil
- 3 clovesgarlic, lightly crushed
- 120 mldry white wine
- 400 glinguine
- 4 tbspflat-leaf parsley, finely chopped
- 1unwaxed lemon, finely grated zest
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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