Ingredients
Scale
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4–5 garlic cloves chopped finely
- 1/2 tsp red pepper flakes
- 1/2 cup white wine
- 2– 6.5 oz canned clams or 1– 10oz can
- 1 lemon zested and juiced
- 2 medium sized tomatoes chopped into 1/2 inch cubes
- 1 pound fresh clams soaked and scrubbed
- 1/2 pound cooked linguini + 1/2 cup reserved pasta water may need it
- Salt and pepper to taste
- Chopped parsley or basil for garnish
Instructions
- In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Saute until garlic is lightly golden, about 2 minutes.
- Next pour in the wine wine and canned clams with their juices and reduce for about a minute.
- Add in the chopped tomatoes and toss everything together. Then add the cleaned fresh clams, lemon zest and juice and toss everything together again. Cover with a lid and cook until the clams have opened up, about 3-5 minutes. Discard any clams that have not opened.
- Once done, turn off the heat and garnish with chopped parsley and season with salt and pepper. Toss with cooked linguini and pour in 1/2 cup of reserved pasta water. Toss everything together and taste for seasoning.
- Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main