Linguine with Clams

Linguine with Clams

Serves 6

Ingredients

A note about gluten: When prepared with a gluten-free stock and noodles, this recipe is gluten free.

2 tbsp. Kowalski's Extra Virgin Olive Oil, plus more for drizzling
1 red onion, thinly sliced
- crushed red pepper flakes
3 cloves garlic, minced
¼ cup dry white wine
4 cups chicken stock
16 oz. Kowalski's Organic Boxed Linguine Pasta, broken in half
2 lbs. littleneck clams, scrubbed
2 pt. halved cherry tomatoes, divided
½ cup chopped fresh Italian parsley, divided
1 tbsp. grated lemon zest
- Kowalski's Parmesan Cheese, shaved
6 lemon wedges
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
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Directions
  1. In a wide, deep pot over medium-high heat, heat oil until hot but not smoking.
  2. Add onion; cook in oil until soft (about 3 min.).
  3. Add red pepper flakes and garlic; stir and cook for 30 sec.
  4. Add wine; cook until liquid almost evaporates.
  5. Add stock and linguine; bring to a boil and cook for 3 min.
  6. Add clams and ½ of the tomatoes; cover pot and cook, scraping bottom of pan occasionally, until pasta is just tender and clams open (5-7 min.).
  7. Discard any clams that do not open.
  8. Stir in about ½ of the parsley and the zest.
  9. Garnish with cheese, a drizzle of oil, lemon wedges, remaining parsley and tomatoes, a few grinds of sea salt and lots of pepper to taste; serve immediately.
     

Tasty Tip:

  • To prepare clams for cooking, scrub them under running water with a stiff brush to remove any sand. Pinch or tap clams before cooking. If an open shellfish won't snap shut, it should be discarded.