Ingredients
-
2 (10 ounce) cans baby clams, undrained
-
2 tablespoons olive oil
-
6 garlic cloves, sliced
-
1 (8 ounce) bottle clam juice
-
1 teaspoon dried basil
-
1/2-3/4 teaspoon crushed red pepper flakes
-
1/4 cup fresh lemon juice
-
6 cups pasta (linguine, about 12 oz uncooked)
-
1/2 cup fresh parsley, chopped
-
1 teaspoon lemon rind, grated
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1/4 cup parmesan cheese, freshly shredded
Instructions
- Drain clams, reserving juice.
- Set clams and juice aside.
- Heat olive oil in a small saucepan over medium heat.
- Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
- Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
- Reduce heat, and simmer, uncovered, 3 minutes.
- Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
- Combine pasta and clam sauce in a large bowl.
- Add chopped parsley, lemon rind, salt, and pepper; toss well.
- Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
- Sprinkle 2 tsp Parmesan cheese over each serving.