LINGUINI with LEMON CLAM SAUCE


LINGUINI with LEMON CLAM SAUCE

INGREDIENTS

1/2  cup  butter or 3  tablespoons olive oil 
4  cloves garlic, minced  1  shallot,or finely diced small onion
4  cans (6 1/2 ounces each) minced clams, drained, save liquid. (Two will suffice if frugal)
3  tablespoons fresh lemon juice or one lemons worth
1  tablespoon chopped fresh parsley
2  teaspoons grated lemon peel  (zest of the lemon)
1/4  teaspoon ground black pepper and/or dash Red Pepper 
1  bay leaf  1  tablespoon Corn Starch or Flour mixed with two parts of the clam juice.
1  pound linguine, cooked and drained 

GARNISH - To taste, grated Parmesan cheese, some parsley on top.

PREPARATION:

1-  Heat 3 tablespoons of the butter, olive oil 
2-  Sauté garlic and shallot until tender. 
3-  Add 1/2 the liquid from the clams
4-  Add lemon juice, parsley, lemon peel, pepper and bay leaf. 
5-  Simmer until liquid is reduced to 1 cup. 
6-  Remove bay leaf.  Mix last of the liquid with corn starch 
7-  Stir in clams; heat through but do not boil. Overcooking hardens clams
8-  Add remaining butter; stir. 
9-  Pour over hot linguine; toss to coat.

Garnish: Parsley Flakes and Cheese. Couple Red pepper Flakes  Makes 4 to 6 servings.

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