linguine-with-clam-sauce

Cap’n LeRode’s Linguine with Razor Clams

Cap’n LeRode’s Linguine with Razor Clams

3 T. Olive oil
1 T. Butter
1 Med onion chopped
4 cloves garlic minced
1 c. white wine
juice of 1 small or 1/2 lg. lemon
1/4 t. red pepper flakes
salt (I use about 1/2 t. sea salt)
fresh ground pepper
6-8 razor clams chopped (save any clam juice)
1/2/ c. grated parmesan
2 T. fresh parsley chopped
16 oz. linguine

Sauté onions and garlic in oil and butter until onions are translucent and start to brown. Add white wine, lemon juice, red pepper flakes, salt and pepper, and reduce to at least half. Add clams and any juices recovered from the clams and allow to return to a boil. Immediately add the cooked pasta, parmesan and parsley. Combine thoroughly and enjoy!

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