Squid Ink Linguine with White Wine Clams
Equipment
- Large pot
- Large skillet
- Colander
Ingredients
- 12 ounces squid ink linguine
- 2 pounds littleneck clams
- 1/2 cup dry white wine
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the squid ink linguine until al dente, then drain and set it aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes. Stir for about one minute until the garlic becomes fragrant.
- Add the clams and white wine to the skillet. Cover and cook for 5 to 7 minutes, shaking the pan occasionally, until the clams open.
- Remove any unopened clams. Add the drained linguine to the skillet along with the chopped parsley. Toss everything together and season with salt and pepper.
- Serve right away with lemon wedges on the side.
Notes
Discard any clams that stay closed after cooking. The sauce stays light, so taste before adding extra salt since the clams release their own brine. Leftovers reheat best in a covered skillet with a splash of water to loosen the pasta.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander
Cuisine: Italian
Equipment: Large pot, Large skillet, Colander